I follow the recipe exactly and every single time I try the nougat it comes out no solid when it gets room temp it just goes back to a pasty thing. It doesn’t get hard. Yes I did make sure to pour the syrup slowly
Candy can be finicky. Try using slightly less syrup. The syrup to egg white ratio is important to pay attention to. If the mixture goes from stiff to lava flow then you’re adding too much syrup. Cut it back little by little and know you don’t have to use the entire amount in the end.
Are the temps for tempering and reheating the chocolate based on elevation? The reason I ask is in my location I hit the boiling point at 209 degrees vs 212 at sea level.
I find this guy ridiculously loud sometimes, but his recipes are cool! This looks yummy.... I'm opening an at home bakery next year and I'm thinking of making a chocolate turtles inspired cookie (i guess you could say it's the pecan version of snickers). It's gonna be square of vanilla bean shortbread, with a layer of toasted and chopped pecans combined with a soft chewy caramel, coated in dark chocolate and finished off with a drizzle of milk chocolate.
Amazing!!!!! I definitely want to try this Eitan!!!!
This! This is the way. Excellent video.
This kid will go far in cooking maybe he has a chef parents
Hi Eitan you can adjust the hight of the tools you put on your mixer
That "Corn Starch" looked a heck of a lot like Corn Syrup...🤔
You make best meals and desserts ❤
That was awesome!
Looks amazing unbelievable EITAN ❤😊
Great video Thanks
Resse peanut butter cup is by far the best candy!
W
Actually every sweet food is THE BEST🎉😂🎉😂🎉😊🎉😊🎉
Edit:I just had a snickers
I follow the recipe exactly and every single time I try the nougat it comes out no solid when it gets room temp it just goes back to a pasty thing. It doesn’t get hard. Yes I did make sure to pour the syrup slowly
El caramelo(almibar)debe llegar a los 150° grados celsius
Candy can be finicky. Try using slightly less syrup. The syrup to egg white ratio is important to pay attention to. If the mixture goes from stiff to lava flow then you’re adding too much syrup. Cut it back little by little and know you don’t have to use the entire amount in the end.
Are the temps for tempering and reheating the chocolate based on elevation?
The reason I ask is in my location I hit the boiling point at 209 degrees vs 212 at sea level.
Finally i found the perfect recipe for Snickers ❤
Kit kat is my fav candy 💫
Corn starch…or corn syrup?
Syrup 🦻🏻
He should make his own candy called Eitans sweets😊
Yummy 🤤
Love when you post recipes!
Make a Reeses peanut butter cup!
Not gonna lie,
Gotta work on that Snickers song.
The best part was when he said SUBSCRIBE and the Subscribe Button turned rainbow
Snickers uses milk chocolate😢
Can u share the ingredients measurement?
He did
Love you
free top g
That would be Corn Syrup rather than Corn Starch which is a fine white powdered Corn flour. 😊
Eitan is the next Willy Wonka.
WHAT IS THE EXACT INGREDIENTS FOR MAKING THIS HOMEMADE SNICKERS??
You are the greatest Eitan and so amazing special unique unbelievable and wonderful person ❤
no hes not
=)
Found you... Haha
Im a chef too. Sounds lame but i literally am one (no celeb though)
I find this guy ridiculously loud sometimes, but his recipes are cool! This looks yummy.... I'm opening an at home bakery next year and I'm thinking of making a chocolate turtles inspired cookie (i guess you could say it's the pecan version of snickers). It's gonna be square of vanilla bean shortbread, with a layer of toasted and chopped pecans combined with a soft chewy caramel, coated in dark chocolate and finished off with a drizzle of milk chocolate.
he's beautiful
First
🤡
This is awesome Ethan ty✨🫶✨