So yesterday, I decided to try again, but without the caramel this time, so they were more like 3 Musketeers. Here's the nougat before being dipped in milk chocolate.....and of course, the final product. They were super yummy and worked out better this time.
One main thing I figured out after the first time. Freeze the "innards" for a couple of hours prior to dipping them in chocolate. They stay together much better. And this time, I did that, but by the time I got to the last of them, they'd warmed up a little too much and started to fall apart. So next time, I'll pull only a few out of the freezer at a time.
A few people asked for the recipe, so here goes:
You will need a candy thermometer!
2 cups granulated sugar
2/3 cups light corn syrup
2/3 cups water
2 egg whites, room temperature
2 ounces unsweetened chocolate (I didn't add this even though it was part of the recipe, but I used the chocolate malt powder)
1/3 cup malted milk powder (chocolate or original - I used Ovaltine, which is easy to find)
1/8 tsp salt
1 - Prepare 8X8 pan by lining it with foil and spraying the foil with a nonstick cooking spray.
2 - Place sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir until sugar dissolves. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and insert candy thermometer. Cook without stirring until the temperature reaches 260 degrees. While you wait for the correct temperature, prepare the other ingredients.
3 - Chop the chocolate into small pieces and place in microwave safe bowl. Microwave until melted, stirring every 30 seconds to prevent burning. Stir until completely smooth, then set aside to cool slightly.
4 - Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. When the syrup reaches 250 degrees, begin to beat the egg whites on medium speed.
5 - Once the syrup reaches 260 degrees, remove the pan from the heat. Pouring the syrup into a measuring cup with a spout (pyrex cups are great since they can withstand the heat) helps with the next step.
6 - Turn the mixer to high speed and slowly stream the syrup down the side of the bowl. Continue beating on high for about 5 minutes, until the egg whites are shiny, white, and stiff. Turn the mixer down and add the melted chocolate, malted milk powder, and salt. Mix until well combined and smooth. Turn mixer off and scrape down sides of the bowl.
7 - Scrape the nougat into the prepared pan and smooth into an even layer. Allow it cool at room temperature until completely set. This may take a few hours. Cut into small squares or bars.
You may melt down caramel and pour a layer of caramel (for Milky Ways). I suggest freezing for a few hours before trying to dip them - see my comment above.
To dip them in chocolate....I fashion a double-boiler with a glass bowl and saucepan. Bring a small amount of water to a simmer in the saucepan, then place the bowl on top. Make sure the bottom of the bowl doesn't touch the water. Melt whatever kind of chocolate you want (I prefer milk or white myself) a little at a time until it is all melted. Add a small amount of vegetable oil (not butter or margarine) to help keep it smooth. Then one at a time, dip the nougat pieces into the chocolate. A fork or two is helpful to fish the pieces out and help the excess chocolate off. Put the dipped pieces on a tray lined with wax paper. I put the pieces in the fridge to set, but they should set at room temperature as well, it just takes longer.
Then enjoy!
