Homemade 3 Musketeers Candy Recipes

Steps:

• 1. In a large saucepan 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.
• 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.
• 6. Add the semisweet chocolate chips. Once thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan.
• 7. Refrigerate until firm. 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.
• 8. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time.
• 9. 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.
• 10. Cool till firm at room temperature, 1 to 2 hours.
• 11. http://texasrecipes.tumblr.com/post/44088925792/homemade-3-musketeers-bars

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.

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 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, dip each bar into the chocolate to coat completely and place on wax paper.
• Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.