3 Muskateers Recipe

How to make it

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• 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.