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MINT NOUGATS




Source of Recipe


unknown


List of Ingredients




For the Chocolate Layers:

1 jar (7 ounces) marshmallow cream
2 1/2 cups granulated sugar
2/3 cup butter
1 can (5 ounces) evaporated milk
12 ounces milk chocolate morsels
1/2 teaspoon vanilla extract

For the Mint Nougat Filling

1 cup marshmallow cream
1/2 cup light corn syrup
1/2 cup granulated sugar
1/8 teaspoon salt
1 Tablespoon butter, melted
2–4 drops peppermint extract

For the Chocolate Icing

10 ounces semisweet chocolate morsels
2 teaspoons solid vegetable shortening


Recipe



1. Line two 8-inch square pans with aluminum foil, leaving a 1-inch overhang. Grease foil.

2. To prepare chocolate layers, in a large heavy saucepan, mix together marshmallow cream, sugar, butter, and evaporated milk. Heat mixture, stirring constantly, until it reaches 230°F (soft ball stage) on a candy thermometer. Remove pan from heat. Stir in milk chocolate morsels and vanilla until chocolate is melted and mixture is smooth. Pour mixture into prepared pans, dividing evenly. Set aside.

3. To prepare mint nougat filling, place marshmallow cream in a medium bowl.

4. In a heavy saucepan, mix together corn syrup, sugar, and salt. Heat mixture, stirring occasionally, until it reaches 270°F (soft crack stage). Quickly pour hot syrup mixture over marshmallow cream and mix thoroughly with a wooden spoon. Stir butter and peppermint extract into marshmallow mixture until butter is blended. Cool slightly.

5. Spread marshmallow mixture over chocolate layer in 1 pan. Let stand at room temperature until firm, about 30 minutes.

6. Remove chocolate layer from the other pan and discard foil. Place layer on top of firm filling in first pan. Chill for 2 hours.

7. Remove chocolate "sandwich" from pan by lifting foil. Let rest briefly at room temperature. Cut into 2 x 1-inch bars.

8. To prepare icing, in a small saucepan, melt chocolate morsels and shortening. Dip each bar halfway into chocolate mixture and place on waxed paper. Chill until icing is set, about 1 hour. Serve at room temperature.