Randy Makes Zero Bars

On a hot summer day, nothing beats a Zero Bar, especially straight from the freezer. RMC has an Amazon Storefront! If you see an ingredient or piece of equipment in a video and think you'd find it useful, click on the link and check it out. If you decide to purchase something in the storefront, I'll receive a small percentage, but it won't increase your price at all. RMC Storefront - https://www.amazon.com/shop/randymakescandy?ref_=cm_sw_r_cp_ud_aipsfshop_aipsfrandymakescandy_WHVZMC5B0RMFEBDEG07T INGREDIENTS For the nougat: 2 large egg whites 1/8 teaspoon cream of tartar 3/4 cup (150g) granulated sugar 2/3 cup (219g) light corn syrup 2.5 tbsp (37g) water 1/3 teaspoon salt 2/3 teaspoon vanilla extract 2/3 teaspoon almond extract 1/2 cup (63g) roasted and lightly salted peanuts For the caramel layer: 3/4 of a cup (200g) of sweetened condensed milk ¼ cup of butter 15 caramels For the coating: 11 oz (312g) white chocolate SUPPLIES An 8x8 pan Some parchment A mixer with a whisk attachment A saucepan Some spatulas A thermometer A microwave-safe bowl A cutting board DIRECTIONS Line an 8x8-inch pan with greased parchment and set it aside. In a mixing bowl add the egg whites and cream of tartar, which will help keep your whipped egg whites from collapsing, then whisk on high speed until stiff peaks form. In a saucepan over medium heat, add the sugar, corn syrup, water, and salt. Stir until everything is dissolved, then add a thermometer. Continue stirring until the mixture reaches 245°F. Remove from the pan from the heat. Set the mixer to medium-low, then slowly and carefully add the hot sugar mixture to the whipped egg whites. Add the vanilla and almond extracts, and beat on high until the mixture is thick and cooled, about 5-10 minutes. Fold in the peanuts, then spread the nougat in the lined pan and chill until it’s firm, at least several hours. In a saucepan over medium heat, add the sweetened condensed milk and butter. Stir until the butter has melted, then add the caramels and turn the heat to medium low. Stir this continuously, so the caramels don’t burn. When the caramels are fully melted, pour the mixture into some jars, and set them aside. When the nougat has set, remove it from the refrigerator and spread some of the caramel filling over the top. Use about half of the filling you just made. Place the nougat back in refrigerator until the caramel is firm but not too hard to cut, about 30 minutes to an hour. Using a sharp knife, cut the nougat into whatever size pieces you’d like. It may help to occasionally wipe the blade clean with an oiled paper towel. Melt the white chocolate, then dip a bar into the chocolate, let it drain, and place it on a lined cutting board. Continue with the rest of the bars, then leave them on the counter to set. Thanks to Gibby Gibster for the awesome logo design. You can check out his portfolio at https://www.mrgibbygibster.com/