The Science Behind Snickers' Signature Nougat
At its core, the nougat in a Snickers bar is an industrially produced, aerated confection, a complex formula designed for optimal texture, flavor, and shelf life. The process begins with a sweet, liquid base, often referred to as 'frap' in the factory setting, which is a key component for creating the candy's unique consistency. This frap is then combined with other ingredients and whipped to achieve its signature feel. The final product is a light, pliable, and flavorful base that forms the foundation of one of the world's most popular candy bars.
Key Ingredients in Snickers' Nougat
Several specific ingredients work together to give Snickers its distinctive nougat layer. Unlike traditional, often harder nougats that might rely on honey and a simple sugar base, the industrial-scale recipe developed by Mars, Incorporated is fine-tuned for a specific outcome.
- Corn Syrup: A crucial ingredient, corn syrup prevents the sugar from crystallizing, which is key to achieving the smooth, non-gritty texture of the nougat. Different types of corn syrup can also manipulate the final texture, with lower DE (dextrose equivalent) versions resulting in a chewier product.
- Sugar: A standard sweetener, granulated sugar provides the bulk of the sweetness and combines with the corn syrup to form the sugar syrup base.
- Egg Whites: Whipped egg whites are the primary aerating agent, trapping air bubbles to create the light, fluffy texture. This process is what gives the nougat its soft, almost marshmallow-like quality.
- Salt: A small amount of salt is added to balance the sweetness and enhance the overall flavor profile.
- Peanut Butter: After the frap is created, fresh ground peanut butter is mixed into the blend. This adds the distinct, nutty flavor that sets Snickers' nougat apart from other candy bars, like the chocolate-flavored nougat of a Milky Way.
- Other Ingredients: Other components like lactose, milkfat, palm oil, and artificial flavors are also used to achieve the final product's specific characteristics.
How Snickers' Nougat is Produced
Creating the nougat layer is a precise, multi-step process in a candy factory. The science of confectionery engineering ensures consistency in every single bar.
- Making the Frap: First, corn syrup, sugar, and salt are heated to a specific temperature. Meanwhile, egg whites are whipped into a fluffy, aerated mixture, known as a 'frap'.
- Combining and Aerating: The hot sugar syrup is carefully and slowly streamed into the whipped egg whites, continuing to whip the mixture until it thickens and cools slightly. This step is critical for stabilizing the air bubbles and ensuring a light texture.
- Adding the Flavor: Once the base reaches the right consistency, fresh ground peanut butter is mixed in. This is followed by any additional fats or artificial flavorings.
- Forming the Layer: The finished nougat is then spread into large, thin sheets or layered directly onto a moving production line. It is cooled to firm up before the next layers of caramel and peanuts are added.
Comparison: Snickers Nougat vs. Traditional Nougat
Understanding what is the nougat in Snickers made of requires distinguishing it from its more traditional, artisanal cousins. The differences are significant, affecting texture, flavor, and production methods.
| Feature | Snickers Nougat | Traditional (e.g., Italian Torrone) Nougat |
|---|---|---|
| Primary Sweetener | Corn syrup, granulated sugar | Honey, granulated sugar |
| Texture | Soft, airy, and chewy | Firmer, denser, and sometimes brittle |
| Key Flavoring | Peanut butter, artificial flavorings | Nuts (almonds, pistachios) and/or dried fruits |
| Aerating Agent | Whipped egg whites | Whipped egg whites |
| Additives | Vegetable fats, milk powder, preservatives | Generally fewer additives, more natural ingredients |
| Production | Industrial, high-speed | Artisanal, batch-made |
Snickers' nougat is specifically engineered for its role as a candy bar filling, prioritizing a consistent, soft, and stable texture. Traditional nougats, meanwhile, often have a more complex and varied flavor profile, with textures ranging from soft and chewy to hard and brittle.
Potential Allergen Information
It is important to note that due to the ingredients used, Snickers nougat contains several common allergens. The inclusion of peanut butter and egg whites means the nougat is unsuitable for individuals with peanut or egg allergies. Furthermore, the milk chocolate coating and other ingredients contain milk and soy lecithin. The specific ingredient list should always be checked for the most current and accurate allergen information.
Conclusion: More Than Just a Sweet Filling
The question of what is the nougat in Snickers made of reveals a fascinating interplay of specific ingredients and food science principles. It's not just a simple marshmallow-like filling, but a carefully engineered component combining corn syrup, sugar, egg whites, and a touch of peanut butter. This formulation allows for the consistent, enjoyable texture that perfectly balances the crunchy peanuts, chewy caramel, and smooth milk chocolate in every Snickers bar. The result is a testament to the decades of confectionery expertise that go into creating this global favorite.
For a deeper look into the science of candy, check out this interesting article from The Conversation on how Snickers is made: Making a Snickers bar is a complex science − a candy engineer explains how to build the airy nougat and chewy caramel of this Halloween favorite.
