Nougat is an important ingredient in the 3 Musketeers Bar, as well as in many other candy bars created by Mars. Nougat is made by mixing a hot sugar syrup with whipped egg whites until the solution cools and stiffens, creating a frappe. Other ingredients may be added to the nougat during this process to give it different flavors. In this recipe, you'll add chocolate chips to create a dark, chocolaty nougat.
But the 3 Musketeers Bar wasn't always filled with just a chocolate nougat. In fact, when the candy bar was created back in 1932, it was actually three pieces with three flavors: vanilla, strawberry, and chocolate. After World War II, the product was changed to a single chocolate bar because that was the favorite flavor, and customers wanted more of it. Thankfully they didn't change the name to 1 Musketeer.
You'll need a heavy-duty electric mixer for this recipe.
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Source: More Top Secret Recipes by Todd Wilbur.
This recipe is available in
- 3 cups granulated sugar
- 3/4 cup light corn syrup
- 3/4 cup water
- 1/8 teaspoon salt
- 3 egg whites
- 1/3 cup semi-sweet chocolate chips
- Two 12-ounce bags milk chocolate chips
- Do This
1. 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.
2. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this.
3. When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove it from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed.
4. 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 since the nougat will not thicken after the chocolate is added.
5. 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.
6. 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.
7. 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.
8. 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. Cool till firm at room temperature, 1 to 2 hours.
Makes 14 candy bars.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.