HOMEMADE 3 MUSKETEERS CANDY
I just found this in my recipe drawer, written down on paper. I wrote it down from somewhere or someone, just don't remember who or where! lol I have not tried it yet, but it is definitely on my "To Try Soon" list. Times are approx.
Provided by bcfdwife
Categories Candy
Time 2h15m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 524.7, Fat 18.4, SaturatedFat 10.5, Cholesterol 11.2, Sodium 83.5, Carbohydrate 88.3, Fiber 1.9, Sugar 74.9, Protein 4.7
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