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.

Marathon bars, as they were known in the UK, were renamed Snickers in 1990 because Mars wanted to be consistent around the world.

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

The bars are made by the American company Mars Inc. The annual global sales of Snickers is over $380 million, and it is widely considered the bestselling candy bar in the world.

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.

The name is a portmanteau of "twin sticks". Twix was called Raider in mainland Europe for many years before its name was changed in 1991 (2000 in Denmark, Finland, Norway, Sweden and Turkey) to match the international brand name.

Why is Snickers so addictive? ›

That comes by way of dopamine. According to the study, when someone eats UPFs they get a spike in dopamine, which makes them feel good.

Starburst (originally known as Opal Fruits) is the brand name of a box-shaped, fruit-flavoured soft taffy candy manufactured by The Wrigley Company, which is a subsidiary of Mars, Incorporated.

Launched in 1866—nineteen years after Fry's created the first moulded, solid chocolate eating bar (in 1847)— Fry's Chocolate Cream is the first mass-produced chocolate bar and is the world's oldest chocolate bar brand.

There are two varieties: the US Milky Way bar, which is sold as the Mars bar worldwide, including Canada; and the global Milky Way bar, which is sold as the 3 Musketeers in the US and Canada (neither bar is sold as Milky Way in Canada).

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.

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.

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 most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.