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.