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Ingredient in candy bars Recipe

American · Confection · 25 min total

This recipe teaches you how to make a versatile nougat base, a key ingredient in many candy bars like Snickers or Milky Way, at home. It's chewy, sweet, and perfect for incorporating into your own confections.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup honey
• 2 large egg whites, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup powdered sugar, sifted

Instructions

1. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides. Grease the paper lightly.
2. In a medium saucepan, combine granulated sugar, corn syrup, honey, and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Attach a candy thermometer and cook without stirring until temperature reaches 260°F (hard-ball stage).
3. While syrup cooks, in a stand mixer fitted with the whisk attachment, beat egg whites on medium speed until stiff peaks form.
4. Once syrup reaches 260°F, remove from heat. With mixer on low speed, slowly pour hot syrup into egg whites in a thin stream. Increase speed to medium-high and beat until mixture is thick, glossy, and holds its shape, about 5 minutes.
5. Beat in vanilla extract and softened butter, one tablespoon at a time, until fully incorporated. The mixture will deflate slightly.
6. Reduce speed to low and gradually add powdered sugar, mixing until smooth and stiff.
7. Spread nougat evenly into prepared pan. Let cool completely at room temperature, about 2 hours, then refrigerate until firm, at least 1 hour.
8. Use the parchment overhang to lift nougat out of pan. Cut into desired shapes or use as ingredient in candy bars.

Tips

• Store nougat in an airtight container at room temperature for up to 1 week, or refrigerate for longer storage.
• For chocolate-covered nougat, dip pieces in melted chocolate and let set on parchment paper.

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