Snickers Fudge Recipe (2024)

FAQs

What is the secret to good fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

The nougat is made from whipped egg white, corn syrup, sugar and salt (at this point, it's the same nougat that is used for Milky Way), then it has peanut butter added to it. Machines then pipe the nougat out onto a roller, where its flatted to the right thickness needed for the base of the bar.

Packed with roasted peanuts, nougat, caramel and milk chocolate, SNICKERS Candy handles your hunger so you can handle things that don't relate to hunger at all.

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

Snickers is the top-selling candy bar in the United States and is produced by Mars, Inc. This classic chocolate bar is made with nougat, caramel, and peanuts, and it has been a favourite among Americans since its introduction in 1930.

Made with the classic combination of peanuts, caramel, fluffy Ghoulish green nougat, and milk chocolate - we've got you covered!

The Chocolate Cream bar created by Joseph Fry in 1866 is the oldest candy bar in the world. Although Fry was the first to start pressing chocolate into bar molds in 1847, the Chocolate Cream was the first mass-produced and widely available candy bar.

The original brand name for Snickers was Marathon Bar. The nutty chocolate bar, which is made up of peanuts, nougat, caramel and chocolate, was actually known as Snickers around the world - except in the UK. But in 1990, its creators Mars chose to rebrand the chocolatey treat here to align with the rest of the brand.

Snickers was actually named the Marathon mar in the UK between 1967-1990 because the original name rhymes with 'knickers' - so to avoid controversy, they decided to change it. In 1990 Mars wanted universal names for its products so the firm changed it back to Snickers.

What are the white spots on Snickers? ›

This coating is called "chocolate bloom" and appears naturally. Although it can make the product taste a bit different, it's not harmful. There are a few reasons why chocolate bloom can occur: If chocolate is heated to a high temperature, the cocoa butter inside melts and separates from the rest of the ingredients.

History. In 1930, Mars introduced Snickers, named after the favorite horse of the Mars family.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.

As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F). If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.