Snickers Fudge Recipe (2024)

FAQs

What is the secret to good fudge? ›

How to Make Fudge. The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut. Here's how to make fudge on your stovetop and in your microwave.

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.

TODAY. For Snickers, that basic recipe is a nougat base made with egg whites, sugar and vanilla (a mixture Mars called "frap"). Then, freshly roasted peanuts are covered in caramel. The caramel mixture is layered on top of the nougat then machines cut the mixture into long, thin bars.

History. In 1930, Mars introduced Snickers, named after the favorite horse of the Mars family. The Snickers chocolate bar consists of nougat, peanuts, and caramel with a chocolate coating.

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

Fry & Sons and currently manufactured by Cadbury. 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.

1. Snickers. Snickers is not only best-selling candy bar in the U.S., it's also the best-selling worldwide.

Snickers is the top selling candy bar in the U.S., with over $400 million in annual sales. Hershey's Milk Chocolate ranks second in annual U.S. sales, earning over $300 million each year. Kit Kat comes at third position in the U.S. with over $200 million in revenue.

Sugar bloom occurs most often because of moisture in the packaging drawing out the sugars within the confection, leading those sugars to crystalize on the surface. Sugar bloom is usually dry and may make your chocolate feel a little gritty or sandy—but again, just to reiterate, it's still perfectly safe to eat.

Why is Snickers so addictive? ›

It's not cocaine, but a regular 58g bar contains 26.1g of another habit-forming white substance: sugar. Studies at Princeton University show it causes three key signs of addiction: cycles of cravings, binges and withdrawal symptoms. Your blood only needs a teaspoon of sugar in it to work effectively.

Nougat is a fluffy, aerated confection that is made of sugar or honey and egg whites. It often contains fruits and nuts. Traditional nougat resembles fudge and is a far cry from the processed candy fillings you might be familiar with, which are generally made with hydrolyzed proteins and corn syrup.

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.

Marathon is the original name for a Snickers bar, made up of nougat, peanuts, caramel and chocolate. The name was changed in the UK 30 years ago.

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).

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.

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 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.