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• snickers recipe

  Once i conquered the salted caramels challenge i gave myself a few weeks ago, and ran across this overview of candy bar recipes on Chow.com, i felt like i was ready for some candy bar making! since the snickers rip offs were rated as the hardest i naturally started there. i basically just veganized their recipe, with some help in getting the vegan nougat right from this recipe, for vegan mars bars. Making your own snickers is the best, not just because its fun and challenge and vegan but also cause theyre sort of healthy, in comparison. I used mostly organic ingredients so instead of containing corn syrup, partially hydrogenated soybean oil and “artificial flavour”, theyve got real vanilla, organic cane sugar, coconut milk, agave nectar, and dark chocolate. bonus. 

  

  heres the recipe i used for these little gems: 

  Nougat:

  1 cup soymilk
  4.5 ounces margarine
  12 ounces sugar
  1 tablespoon vanilla
  6 ounches dried soymilk powder
  2 tablespoons smooth or crunch peanut butter

  Add the milk, margarine and sugar into a thick bottomed saucepan and heat, without stirring, on a low heat until it bubbles all over and triples in size (much like making caramel if youve already done this once before) Keep at this heat for about 2 minutes at about 113 Celcius.
  Cool. Add the vanilla essence and the dried soya milk and beat till creamy. pour into a 9 x 13 inch baking tray lined with parchment paper and cool in the fridge. 
  
  Caramel: 
  1 cup sugar

  • 3/4 cup coconut milk
  • 1/2 cup agave nectar
  • 4 tablespoons Margarine (1/2 stick)
  • 1/4 teaspoon salt
  • 1 1/2 cups roasted salted peanuts
  • 1/2 teaspoon vanilla extract
  • 
    Combine all ingredients except peanuts and vanilla extract in a heavy-bottomed saucepan and place over medium-high heat. Stir mixture until sugar completely dissolves, about 2 minutes. Boil mixture, swirling pan occasionally (but not stirring), until syrup is at 120 Celcius, about 8 minutes (if it gets any hotter itll start to quickly turn a darker color and when it cools it will become hard, like a peanut brittle instead of caramel. if that happens, go with it, it kind of happened to me and it added a nice crunch to my candybars). Remove from heat and add peanuts and vanilla extract. Use spatula to pour onto the chilled nougat, and spread out as evenly as possible. Refrigerate.
    
    Ok, so that was the hard part. now you just wait for the nougat caramel peanut mix to cool completely, then remove it from its 9 x 13 inch pan, cut it into snickers sized bars, and cover in chocolate. Couveture is super easy to get vegan (most brands are automatically vegan if you dont go for the milk chocolate version) and theres a tutorial on tempering chocolate here but i actually didnt have the proper thermometer so i didnt do this and my chocolate worked out regardless. I just melted the choco (still making sure it didnt get hotter than 47 Celcius, as chow recommends) took it off of heat, and dipped my snickers in, rolled them around, then set them on parchment to dry. Theyre best straight out of the freezer. enjoy!
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  • #vegan candy
  • #vegan baking
  • #vegan snickers
  • #caramel
  • #nougat
  • #homemade candy bars
  • #chow.com
  31 Mar 2011 / 88 notes

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