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

By Richard Hartel, Professor of Food Science, University of Wisconsin-Madison

It’s Halloween. You’ve just finished trick-or-treating and it’s time to assess the haul. You likely have a favorite, whether it’s chocolate bars, peanut butter cups, those gummy clusters with Nerds on them or something else.

For some people, including me, one piece stands out – the Snickers bar, especially if it’s full-size. The combination of nougat, caramel and peanuts coated in milk chocolate makes Snickers a popular candy treat.

As a food engineer studying candy and ice cream at the University…

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