3 musketeers bars

How To Make 3 musketeers bars

• 1

  In a large sauce pan over medium heat, combine the sugar, corn syrup, water, and salt.
• 2

  Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.
• 3

  Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this.
• 4

  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.
• 5

  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.
• 6

  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.
• 7

  When the chocolate is thoroughly blended and the nougat has thickened, Press it into a greased 9x9−inch pan.
• 8

  Refrigerate until firm, about 30 minutes.
• 9

  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.
• 10

  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.
• 11

  Resting a bar on a fork dip each bar into the chocolate to coat completely and place on wax paper.
• 12

  Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.
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