What Kind Of Nougat Is In A Snickers Bar?

A longtime favorite candy in America, a classic Snickers bar is made up of three distinct layers: A nougat base, a mixture of caramel and roasted peanuts, and the chocolate that holds it all together. Though in recent years brand owner Mars has experimented with new variations of the original Snickers, the light aerated nougat at the center of the bar hasn't changed.

The nougat is made from a mix of milk, egg whites, and sugar, but in order to get its signature fluffy texture, the ingredients have to be handled in a specific order. The first step is to quickly whip egg whites and sugar together to let air into the mixture and create bubbles throughout. These pockets are easy to see when biting into a Snickers bar. At this step, the key is to keep the temperature high, around 270 degrees Fahrenheit, and keep moisture levels low in order to achieve the firm but fluffy texture.

The original nougat is a different type of confection than those found in popular American candy bars. The classic European versions, like France's nougat de Montélimar or Italy's torrone, are much firmer and typically made with honey, egg whites, and almonds or sometimes, dried fruit.

The Snickers version trades all of that for something soft and airy that can play a supporting role alongside the roasted nuts, caramel and chocolate in the rest of the candy bar. In order to keep the structure of the nougat stable, it needs a protein like the egg whites. These egg whites act as a protectors of the air bubbles by coating and wrapping around each air pocket to keep it from bursting.

Then, the Mars confectioners slowly pour in a hot syrup made of corn syrup, sugar, salt, and water. Once they've reached the correct texture, peanut butter is mixed into the vat. Finally, a dusting of powdered sugar before the mixture cools creates microscopic sugar crystals throughout. These crystals help give the finished nougat a texture that breaks apart cleanly without stretching like taffy or marshmallows.