This is what Christmas tastes like to me: fruit mince pies (dough recipe from here, minus the egg yolk, and the filling is Robertson's fruit mince (no suet!) plus a grated Granny Smith apple).For Hannukah, I made R fake Snickers bars using the Chow recipe for Snickles. For future reference (if I am ever crazy enough to make this recipe again) I halved the recipe, and replaced the egg white in the nougat with 1 Ener-G egg, plus a packet of whipping cream stabilizer. (I don't know if the stabilizer (or the Ener-G for that matter) did anything, it was just a hunch. It worked out okay, but not as fluffy as the real thing.) For the caramel, I used mimiccreme and EB. And I used Trader Joe's pound plus bittersweet chocolate. (Only later did I discover that the temperatures for tempering chocolate differ for milk vs. dark chocolate. I followed the recipe temperatures, which are for milk chocolate, and it seemed to work out okay.)
By the way, future self, if you are reading this and planning on doing this again, (1) buy a decent candy thermometer, your old one sucks and (2) if you can make sense of the recipe instructions for using 2 forks to dip the bars in the chocolate, you're a smarter and more coordinated person than I.
1 comment:
Wow, you're hardcore. I was scared off by the nougat. Thanks for sharing your notes.
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