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Homemade Snickers

av Ryszard Rzepa for

Homemade candy bar consists of 4 layers: chocolate, nougat, caramel with nuts and extra chocolate on top. It is not easy to do, and for those who crawl in baked goods - requires the ability to perform nougat and caramel, to which we will need a thermometer confectionery. The same performance is also time-consuming, requires patience and precision. But the effect rewards the effort, I can guarantee you that!

 for the chocolate layer 1:

Ingredients

Chocolate layer 1

200 g of milk chocolate

Chocolate layer 2

200 g of milk chocolate

Ingredients for the layer of peanut nougat:

1 cup sugar
100 ml of honey
70 ml golden syrup (golden syrupu)
half a cup of water (125 ml)
2 large protein, at room temperature
1 cup roasted salted peanuts

Ingredients for a layer of caramel with nuts:

350 g of sugar
1.5 tablespoons of honey
100 ml water
100 g butter
90 ml whipping cream 36%
1.5 cups of salted roasted peanuts

Directions

Chocolate layer 1

Melt the chocolate in a water bath (hint). Pour into a mold with dimensions of 20 x 30 cm (previously greased with butter and lined with aluminum foil), offset spatula to completely and evenly cover the bottom of the mold with chocolate. Set aside in the refrigerator to completely solidify.

 Layer of peanut nougat:

In a small pot with a thicker bottom put sugar, honey, golden syrup and water. Boil, stirring to dissolve the components. In saucepan put a thermometer confectionery and cook (without stirring even once!) Until you get to the temperature of 155 ° C. ('hard crack').

Meanwhile, in a bowl mixer whip to stiff protein. When honey syrup reaches the desired temperature, pour it over mashed protein thin but steady stream, mixing all the time. Mix at nearly full speed mixer for 10 - 15 minutes until all heavily thickened.

Then the tip of the mixer replaced with the whipping to mixing, add nuts and mix on the lowest speed mixer, to combine. Ready nougat immediately translate into prepared pan, layer chocolate, then hands lightly lubricated with oil level with a nougat. Set aside in the refrigerator to completely solidify.

 

Layer of caramel with nuts:

In a small pot with a thicker bottom put sugar, honey and water. Boil, stirring to dissolve the components. In saucepan put a thermometer confectionery and cook (without stirring even once!) Until you get to the temperature of 170 ° C (about 15 minutes). Caramel color should be amber - gold.

Remove the pot from the burner. Add the butter and heavy cream, stir to dissolve. Back on the burner and boil on low-power burner, Okoły minutes, stirring. Again, remove from the heat, add nuts and mix. The mass is slightly cool (it should still be warm, but not boiling). Pour on a layer of nougat, align, put into the refrigerator to cool.

Chocolate Layer 2:

Melt the chocolate in a water bath (hint). Pour into a mold, leveled with a spatula to completely and evenly covered with chocolate caramel mass. Set aside in the refrigerator to completely solidify.

The bar left in the refrigerator for several hours or overnight. The next day, slice and serve.

Store in a refrigerator.

Bon Appetit :-).