Copycat 3 Musketeers Bars
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.
- Author
- Hannah Gray
- Cook Time
- 30 minutes
- Servings
- 26 Bars
- Category
Chocolate and Candy
- Cuisine
American
Ingredients
- 300g Belgian Dark Chocolate
- 100 g Vegetable Oil
- 360 g Powdered Sugar
- 2 Egg Whites
- 100 g Glucose Syrup
- 670 g Sugar
- 570 g Glucose Syrup
- 180 g Water
- 4 g Salt
- 3 lbs Belgian Milk Chocolate
- Thick bottomed pot for cooking sugar
- Candy Thermometer
- High heat spatula or wooden spoon
- Parchment paper
- 9 x 13 Sheet pan with raised edges
- 5 Quart planetary mixer
- Microwaveable glass bowl for chocolate
- Chocolate dipping fork
- Ruler
- Knife
Directions
- 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.*
- 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.