3 MUSKETEERS BARS
Very tasty recipe, the kids will love this one.
Provided by Vince Farmer
Categories Candies
Time 40m
Number Of Ingredients 7
Steps:
- 1. In a large sauce pan over medium heat, combine the sugar, corn syrup, water, and salt.
- 2. Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.
- 3. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. When the chocolate is thoroughly blended and the nougat has thickened, Press it into a greased 9x9−inch pan.
- 8. Refrigerate until firm, about 30 minutes.
- 9. 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.
- 10. 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.
- 11. Resting a bar on a fork dip each bar into the chocolate to coat completely and place on wax paper.
- 12. Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.
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