Homemade Three Muskateers
Source of Recipe
unknown
List of Ingredients
3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)
Recipe
In a large saucepan over medium heat, combine the sugar, corn syrup,
water, adn sal 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 (and using your fingers if needed),
dip each bar into the chocolate to coat completely and place on wax
paper. Cool till firm at room temperature, 1 to 2 hours.
Makes 14 candy bars.
|
|
member logon
