Healthy Homemade Nougat Candy Bars Aka 3 Musketeerz Recipes

HEALTHY HOMEMADE NOUGAT CANDY BARS (AKA 3 MUSKETEERZ)

Steps:

• Spray two 8" brownie pans with cooking spray and line parchment paper both ways.
• In a medium-sized saucepan (I used a 2-quart pan), stir together the erythritol, agave, water, and salt, until evenly mixed. Place over medium-high heat and add a candy thermometer to the pot. Cook without stirring until it reaches 220 degrees Fahrenheit. While this is on the stove, put the egg whites in stand mixer bowl with whisk attachment. When the stovetop mixture reaches 260 degrees, start beating the egg whites on medium/high until stiff peaks form. When the temperature reaches 280 degrees, remove the pan from the heat.
• Increase the mixer speed to high and VERY SLOWLY AND CAREFULLY drizzle the hot syrup into the whipping egg whites in a thin and steady stream. Beat until very thick and glossy (~8 minutes). In the last minute, add the vanilla paste.
• Scoop the mixture into both brownie pans, trying to make them as even as possible. Spread the mixture out using an offset spatula. Place a sheet of parchment paper on top of each pan of nought. Press down with your hands to make sure it's flat and even. Let the nougat sit at room temperature overnight.
• The next day, with a very sharp knife, slice each pan's worth of nougat into 6 long strips. This nougat is fragile and sticky, so don't be too rough when slicing, and clean the knife off after every slice. Refrigerate the nougat uncovered overnight.
• The next day, melt the chocolate and coconut oil together in a large, shallow dish. Coat the nougat, one slice at a time, in the melted chocolate. Use 2 forks to transfer, dip, flip over, and remove the nougat from the chocolate.
• Chill until the chocolate hardens, then serve and enjoy!

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 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.

HOMEMADE 3 MUSKETEERS CANDY

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.

THREE MUSKETEERS CANDY-COPY CAT

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