Homemade 3 Musketeers Candy

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READY IN: 2hrs 15mins
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 the 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 won't thicken 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 and shortening 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 till firm at room temperature, 1-2 hours, or I would try putting in the fridge to set.
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