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I Tried Making Homemade Whoppers | Claire Recreates In this episode of Claire Recreates, Claire takes on a movie-theater and candy-aisle classic: Whoppers. Crunchy, airy, deeply malty, and coated in milk chocolate, Whoppers seem simple, but recreating that unmistakable texture from scratch turns out to be a real technical puzzle. Claire starts by breaking down the heart of the candy: the light, crisp malted center. She builds it from an Italian meringue made with whipped egg whites and a cooked sugar syrup, then folds in a carefully balanced malt mixture made from malted milk powder, barley malt flour, milk, salt, and leavening. The mixture is cooked, aerated, portioned into tiny spheres, and baked until dry, hollow, and shatter-crisp inside. Once the centers are just right, Claire moves on to the chocolate. She coats each malted ball in smooth milk chocolate, dialing in the thickness and snap so it eats like the real thing, no waxy shortcuts, no shortcuts at all. Along the way, Claire dives into what gives Whoppers their signature flavor, why malt is so nostalgic, and how industrial candy achieves that ultra-light crunch. She shares tips on sugar stages, drying vs. baking, and how small changes can completely alter the final texture. #clairesaffitz #whoppers #chocolate Chapters 00:00 Intro 01:31 First impressions 01:57 Reading the ingredients 02:52 Taste test 03:44 Measurements 04:36 Game plan 04:45 How To Make Whoppers 17:34 Coat in tempered milk chocolate 21:23 Comparison 24:01 Cat cam What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h… Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Editor/Motion Graphics: Hal McFall Animation Credits: Character Designer/Animator/Backgrounds: Jack Sherry Character Rigger: Johara Dutton