June 13, 2024
Candace Strauch
Copycat 3 Musketeers Bars
Indulge in the nostalgia of classic candy with this irresistible recipe for homemade Copycat 3 Musketeers bars by One Sweet Mama! Imagine sinking your teeth into a velvety, nougat-filled treat that melts in your mouth with each blissful bite. Crafted to capture the essence of the iconic candy, this recipe promises a symphony of sweet, airy, and utterly satisfying flavors and textures.
Copycat 3 Musketeers Bars
Rated 5.0 stars by 1 users
Difficulty
Chocolate and Candy
Cuisine
American
Yield:
26 Bars
Cook Time
30 Minutes
Inactive Time
24 hrs
Nougat, a delightful aerated confection, is a soft and chewy candy known for its sweet and often nutty flavor and distinctive texture.
Nougat is broken down into three parts when cooking:
1. Egg white meringue
2. Syrup Slurry
3. Finishers: fats (this is the chocolate and oil mix!), flavors if using, and graining agents
Hannah of One Sweet Mama suggests having your ingredients weighed out and divided into meringue, slurry, and ending flavors and finishers will move you throughout the nougat making process with ease.
Ingredients
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300g Belgian Dark Chocolate
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100 g Vegetable Oil
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360 g Powdered Sugar
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2 Egg Whites
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100 g Glucose Syrup
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670 g Sugar
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570 g Glucose Syrup
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180 g Water
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4 g Salt
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3 lbs Belgian Milk Chocolate
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Thick bottomed pot for cooking sugar
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Candy Thermometer
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High heat spatula or wooden spoon
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Parchment paper
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9 x 13 Sheet pan with raised edges
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5 Quart planetary mixer
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Microwaveable glass bowl for chocolate
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Chocolate dipping fork
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Ruler
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Knife
Finishing Ingredients
Egg White Meringue Ingredients
Syrup Slurry Ingredients
Enrobing Ingredients:
Equipment
Directions
Preparing the Nougat:
Combine Belgian dark chocolate and vegetable oil in a microwave safe bowl. Microwave for 30 second intervals, stirring after each one until chocolate is melted and fluid. Set aside.
Combine your egg white meringue ingredients (egg whites and glucose syrup) in the 5 quart mixing bowl. Mix gently but do not begin to whip.
Start cooking the syrup slurry ingredients (water, sugar, salt, and glucose syrup). At 234°F, turn your mixer with the egg white meringue ingredients to high speed. Continue cooking the syrup.
At 256°F, stop cooking the syrup and SLOWLY stream the hot syrup into the whipping egg whites. Don't go too fast- you don't want to collapse your meringue.
Mix for 4 minutes, once all the syrup has been added mix for 4 more minutes on high speed. After 4 minutes, turn the mixer to low speed.
Add in chocolate and oil mix, then add in the powdered sugar.
Spread on parchment lined 9”x13” baking sheet. Top with an additional sheet of greased parchment.
Allow nougat to rest undisturbed for 24 hours before cutting.*
Enrobing Candy Bars:
Cut nougat into desired size bars. Hannah recommends bars be cut to 1" by 4.5".
Temper your Belgian milk chocolate. Starting with 2 pounds of milk chocolate, microwave in a large glass bowl until fluid. Continue to microwave in 15 second intervals, stirring after each one, until chocolate temperature reaches 113°F-115°F.
Add in unmelted chocolate, 1 cup at a time until chocolate temperature reaches 90°F. This is your working temperature - you’re ready to dip!
Bottom the bars by dipping just the bottom of the nougat and halfway up the sides. Place on parchment paper.
Once the chocolate bottoms are set up, fully dip the bars. Allow to set up on parchment paper.
After chocolate bars are fully set, they do not need to be refrigerated. Store bars in an airtight container at room temperature.
Recipe Note:
*The nougat resting time is necessary to get the sugar to grain and the texture to shorten. If you were to cut it before this, the bars would lose their shape and flow. Allowing it to cool and grain makes for easy cutting and dipping.
Filed in:
Candy Bar
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