Prep 20 mins
Cook 0 mins
I received a few Copycat Recipes in my email today from RecipeRobot.com. I hope they are good!
- 3 cups granulated sugar
- 3⁄4 cup light corn syrup
- 3⁄4 cup water
- 1⁄8 teaspoon salt
- 3 egg whites
- 1⁄3 cup semi-sweet chocolate chips
- 24 ounces milk chocolate chips
- In a large saucepan over medium heat, combine the sugar, corn syrup, water and salt. Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.
- Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this.
- When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes.
- At this point, add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.
- When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan.
- Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.
- Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork, dip each bar into the chocolate to coat completely and place on wax paper.
- Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.
I, just a young lad of 19, being male and inexperienced in cooking, made this recipe and it turned out to be nearly exactly like the original. I only wanted the nougat part, so I didn't dip it. (Instead I melted caramel and spread that, and melted Symphony bar upon that to create something closer to a Milky Way) The nougat was perfect, except that I think I pressed it too hard when putting it into a 9x13 trying to get it thinner for my purpose, so it wasn't as fluffy, but tastes perfect! Oh, I also used milk chocolate instead of semi-sweet... ; ) Thanks!
My kids thought this tasted exactly like a 3 Musketeer Bar! I only had an 8 x 8 baking dish so I'm not sure if that's why I thought it never really set enough for me to cover the bars with the chocolate. They were just like a big blob even after letting them set longer. I will definitely try again with the right size pan. Thanks for a great recipe.