Homemade candy bars are easier than I thought, sorry Snickers.
1.5 cups (330g) granulated sugar
1/2 cup (118ml) water
3.5 tablespoons (80g) light corn syrup
2/3 cup (160ml) heavy cream
1/4 teaspoon (2g) fine sea salt
2 cups (280g) peanuts, salted & roasted
2 Room Temperature egg whites
1 cup (225g) granulated sugar (syrup)
3 tbsp (32g) granulate sugar (for whites)
1/4 cup (59ml) water
1/4 cup (75g) light corn syrup
3/4 cup (220g) honey
1 vanilla bean
1lb (454g) chocolate, melted, tempered, 60% cocoa
Lightly grease a 9x13” baking sheet and line it with parchment paper. Add sugar, water, and corn syrup to a medium saucepot: lightly mix it and heat over medium.
Once dissolved, turn up to medium-high, and let it come to a boil. When the sugar turns an amber color, whisk in heavy cream, followed by salt. Once everything is incorporated, add peanuts, mix and pour that into your lined baking sheet.
Let it cool down at room temperature, about 20-25 min.
Add egg whites to a stand mixer bowl and start beating on medium-high.
In a medium-size sauce pot, add sugar, water, corn syrup, and honey; lightly stir, and heat over medium until the sugar gets dissolved. Then turn the heat to medium-high, and bring it to a boil until the sugar mixture reaches 300F.
While beating the egg whites, add sugar (3 tbsps) in batches until all get added. Once the egg whites turn into a glossy peak (add a pinch of cream of tartar if your egg whites are having trouble), add your syrup to the running stand mixer by streaming it down the side of the stand mixer bowl. Once you add the syrup, the egg whites should turn similar to a marshmallow consistency.
Continue to mix for 2 - 3 more minutes; add vanilla beans to incorporate them evenly. Pour that on your cool peanut caramel and spread it evenly to coat the pan.
Let it cool down to room temperature for about 30 - 45 minutes. Then, cover it with plastic wrap and place it in the fridge overnight to firm up.
Take your peanut bar out of the container onto a cutting board and cut it into bars.
Dip your bars into the chocolate to be fully coated, remove carefully with two forks, and place on a sheet tray with a Silpat.
Repeat with the rest of your bars, let them cool to room temperature and trim off the edges.