# The Science Behind a Snickers Bar: The Process of Creating Airy Nougat and Chewy Caramel
It’s Halloween night. After a fun-filled evening of trick-or-treating, you spill your candy collection onto the table to evaluate your treasures. Amidst a plethora of sweets, one candy bar typically catches the eye—the Snickers bar. Composed of nougat, caramel, peanuts, and milk chocolate, Snickers has earned its place as a favorite among candy enthusiasts. Yet, have you ever pondered how this iconic candy bar is crafted?
As a food engineer focusing on candy and ice cream at the University of Wisconsin-Madison, I have dedicated years to studying the intricacies of confections. What appears to be a straightforward candy bar is, in fact, a sophisticated invention comprising several candy-making techniques. Let’s explore the science behind each element of a Snickers bar and uncover how they unify to form this cherished treat.
## Airy Nougat: The Core of a Snickers Bar
The nougat within a Snickers bar is a lightly aerated confection featuring tiny sugar crystals dispersed throughout. Nougat acts as the foundational layer of the bar, providing a delicate and fluffy texture that contrasts with the richer caramel and chocolate layers on top.
nougat is produced by beating sugar and egg whites together. The egg whites are vital for stabilizing the air bubbles that develop during whipping. These air pockets lend the nougat its signature lightness. The egg whites form a coating around these bubbles, preventing them from collapsing and allowing the nougat to keep its shape.
After the sugar and egg whites are whipped, a heated sugar syrup is gradually incorporated into the mixture. This step is succeeded by the careful inclusion of melted fat. As fat can lead to the collapse of air bubbles, it must be added gently to retain the nougat’s airy quality.
The concluding phase in the nougat preparation process involves the addition of powdered sugar. This powdered sugar serves as a catalyst for sugar crystallization, imparting a slightly gritty texture to the nougat. The presence of minute sugar crystals guarantees that the nougat separates cleanly when pulled apart, avoiding the stretching typical of caramel.
## Chewy Caramel: The Ideal Contrast
Resting atop the nougat layer is a band of chewy caramel, contributing a contrasting texture to the Snickers bar. Caramel stands out among confections since it includes dairy ingredients like cream or evaporated milk. These dairy elements are crucial for achieving the rich taste and chewy consistency of caramel.
Throughout the caramel production process, milk proteins interact with sugars in a series of chemical transformations known as Maillard browning. This reaction accounts for the caramel’s deep color and unique flavor. The Maillard reaction yields melanoidins, which provide color, along with a range of flavor compounds.
To create the perfect texture, caramel must be heated to a specific temperature—between 240°F and 245°F (115°C to 118°C). If the temperature exceeds this range, the caramel can turn hard and brittle. Conversely, if the temperature is too low, the caramel might become overly runny and fail to adhere appropriately to the nougat. In a Snickers bar, the caramel must maintain enough chewiness to secure the peanuts while also delivering a pleasurable bite.
## Chocolate Coating: The Finishing Touch
Enveloping the Snickers bar is its milk chocolate coating, which introduces sweetness and richness to the candy. Chocolate is derived from cocoa beans, which are extracted from cacao pods, fermented, dried, and roasted. The roasting stage is vital for developing the chocolate’s flavor, as it initiates the Maillard browning reaction, mirroring what occurs in caramel.
Once the chocolate is ready, it undergoes a process referred to as enrobing. During this step, the bare Snickers bar (nougat, caramel, and peanuts) is placed on a wire mesh conveyor and passes through a curtain of tempered liquid chocolate, ensuring an even coating on every side.
Tempering the chocolate is crucial for achieving the optimal texture and appearance. Properly tempered chocolate showcases a glossy sheen and provides a satisfying snap when broken. The flow of chocolate during enrobing must be meticulously managed to ensure the coating meets the desired thickness without unsightly “tails” at the bottom of the bar.
## The Engineering Precision Required for a Snickers Bar
Crafting a Snickers bar is no easy feat. Each component—nougat, caramel, peanuts, and chocolate—demands precise regulation of temperature, texture, and flavor. The amalgamation of these elements produces a candy bar that is both fulfilling and intricate.
With approximately 15 million Snickers bars manufactured daily, the production process must be exceptionally efficient and consistent. This necessitates a profound understanding of food science and engineering to guarantee that every bar upholds the same exceptional quality standards.
Therefore, the next time you indulge in a Snickers bar, take a moment to reflect on the science and artistry embedded in its creation. From the
