Welcome to How To Cook That I'm Ann Reardon and this week we're gonna make a
giant ice cream Snickers bar! So let's start by studying a little one. Obviously
it has chocolate on the outside we can see that and if you cut into it we can
see there we've got ice cream down the bottom and peanuts and caramel up the
top. Just let me dissect this into all the pieces so we can taste each
component on its own. The ice cream is slightly off-white and it does taste
like vanilla ice cream but it has a very slight nutty taste to it. I'm not sure if
that's actually from the ice cream or if it's just from the fact that it's been
sitting next to the peanuts in the bar but I think we can get away with just
using vanilla ice cream because my ice cream bowl will only make one litre at a
time and we're gonna need way more than that for this. The chocolate itself is a
milk chocolate ... it's probably also had a lot of extra fat added to it just to
make it easier to get that thin coat when you're pouring it over ice cream.
But with our big one we can get away with a slightly thicker coat so we're just
gonna use straight normal delicious milk chocolate. Now the bit I am really
interested in is the caramel ... once it is frozen it is quite thick but now you can
see when it's defrosted it's of course softer. It's definitely salted in flavour
so we're gonna have to add some salt in there too. Now I don't have a container
that's the right size so I'm going to use a cardboard box. For this length it
will be the right height but this is a little bit wider than it should be if we
were making it in proportion but I don't think anyone's gonna care if they get a
little bit of extra ice cream Snickers 😁 So I'm just gonna line that with some
non-stick baking paper and we're ready to start. Tip your ice cream out of the
container and cut big chunks out of it and add that into your box. Make sure you
fill up little gaps and then smooth off the top and then of course that's got to
go back in the freezer or it will melt. For the yummy caramel part we're gonna need
peanuts obviously glucose syrup sugar milk and cream and I'll put all these
recipe quantities on the howtocookthat.net
website for you in grams and ounces and cups and there's a link to
that below. Add the cream milk and the glucose syrup into the pan with the
sugar. Once you've got all of that in you wanna heat it over high heat. Now I like
to stir it at first just to make sure all the sugar is dissolved and then you
want to wash down the sides of the pan using a wet pastry brush ... this just gets
off any little sugar crystals that might have splashed up onto the sides and if
you don't get them off it can make it crystallize out at the end so instead of
having a nice smooth caramel you end up with like a fudge which is definitely
not what we want. Add a candy thermometer and make sure it's not touching the
bottom of the pan and let that boil unstirred until it reaches about a
hundred and ten degrees (celcius). You can take it off the heat at 105 if you want a softer
caramel but I want mine a little bit chewy.
remove it from the heat and add in those peanuts and stir those through. That
caramel color looks a little bit pale compared to what was in the actual
Snickers so I'm gonna add a little bit of brown food coloring to make it look a
bit deeper. Then stick the whole pan in a sink of cold water to cool it down
quickly. It looks like a big pot of baked beans at the moment! If you want to test
the consistency of your caramel you can put some of it into a bowl and then
freeze it to see how thick it will be ... if it's too thick you can just stir in
some extra cream at this stage. Mine is quite firm when it's frozen but I quite
like that texture so I'm gonna leave it just like that. If you want it like it is
in the bars add a little bit more cream to that or only heat it to 105. Once it's
cooled to room temperature you can spoon that over the ice cream ... yum 💕 Look at all
that caramel and peanuts mmm. Have I ever told you about the time when I was a
teenager and I went out for a run and when I came home I remember saying to my
mum it feels like I've been stung by a bee in the back of my throat. Now
obviously I hadn't because I would have known if I'd swallowed a bee but that's
what it felt like and mum said oh go have a
lie down and so I did and a little while later I came out and I just had blotches
all over me like red blotches! My whole head was swelling my tongue was so
swollen that I couldn't talk properly and I was finding it hard to breathe and
they rushed me down to hospital and obviously I was having an anaphylactic
reaction to something but they didn't know what it was and the same thing
happened several times over the next few years and to cut a long story short
after seeing many doctors and specialists who had no idea what was
going on I eventually saw a top immunologist who
told me I had food-dependent exercise induced anaphylaxis! Quite a mouthful there.
What that means is basically you need a trigger food which for me is
peanuts plus exercise and then you'll get the anaphylactic reaction. So if you
don't have the food and you exercise you're fine ... if you have the food and you
don't exercise you're fine ... but if you have those two together then you're
going to not be able to breathe and need to go to a hospital. So for me if I eat
some of these Snickers I won't be able to exercise for the next 24 hours so
that's my excuse 😜 If any of you have weird allergies and you're incredibly
rare person too which just means it's going to take ages to get diagnosed
properly tell me about it in the comments I'd like to hear about it and
commiserate with you. Put that back in the freezer for at least a few hours
then spread out some chocolate. I'm not bothering to temper this because it's
going to go in the freezer so we don't need to and then put that big slab of
ice cream and caramel on top. Use a spatula to quickly spread the chocolate
up the sides all the way up as far as you can. Now this is going to set really
quickly obviously because of the cold ice cream so you need to work fairly
fast and just keep spreading that up. Once all the sides are done pour more
chocolate on top and spread it out all over and then you'll need to of course
put this back in the freezer so that your ice cream stays frozen and doesn't
start to melt. Now it's time to wrap it up put it on some cellophane. Far out
that's heavy! I can't get my fingers out!
Got it okay now wrap the cellophane around first. I'm using cellophane
because I don't want the ice cream drips on the paper to make it go soggy once we
start cutting it, so I thought I'll put the plastic on first. Once you've done
that layer then we'll wrap around some wrapping paper and tape it into place.
put some glue inside each end and squash the ends together so that it looks like
the end of a chocolate bar wrapper then print a label and use some glue to stick
it on top. Make sure you put ice cream bar so people know to store it in the
freezer and then cut a zig-zag pattern out of each end and there you have a
giant Snickers ice cream bar! That wasn't too hard to make in the end and it looks
pretty impressive and it weighs a whopping 8.7 kilograms or
19 pounds so it's definitely one that you would want to share! Let's check what
that looks like on the inside...
Subscribe to HowToCookThat for more cakes, chocolates and desserts. Click here
for more GIANT things, here for more minis and here for gadgets. Make it a
great week and I'll see you on Friday.
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