Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (7 page)

2.
Invert the mold over the bowl containing the tempered chocolate, letting excess chocolate run out until just a thin layer of chocolate remains.

3.
Refrigerate mold for 10 to 15 minutes.

4.
When chocolate is firm, pour in the filling of your choice, to just below the top of the cavities. Refrigerate for another 15 minutes to let the filling set slightly.

5.
Ladle tempered chocolate over the top of the mold. Using a spatula, scrape off the excess, leaving the tops completely clean and level. Refrigerate 20 minutes before unmolding the bars.

Yield:

About 10 filled chocolate bars

Storage:

Store in an airtight container in a cool, dry place for up to 2 weeks.

General Description:

Fluffy, chocolate-flavored nougat fills chocolates and candy bars in North America
. Nougat filling is much softer than European
nougat
. One of the most well-known nougat-filled candy bars is 3 Musketeers,
which has a very fluffy, chocolate-flavored filling similar to this recipe.

History:

In the 1920s, the Pendergast Candy Company in Minneapolis reportedly put too many egg whites into one of their batches of dark, chewy, European-style
nougat
. The resulting airy concoction was used in their Fat Emma bar, and it proved so popular that it became known as “Minneapolis nougat.” Frank Mars of Mars, Inc., created his own nougat-filled bar, the Milky Way. He turned Mars, Inc., into a candy powerhouse that went on to create other nougat-filled bars, such as Snickers, 3 Musketeers, and Mars Bars.

Serving Suggestions:

These chocolate nougats are a wonderful treat for kids on Halloween. Dipped in your favorite bitter-sweet chocolate and nestled in foil cups, they are elegant enough for dinner parties. Try adding toasted nuts on top of the nougat centers before dipping them in chocolate.

Candy-Making Notes:

Be sure to whip the mixture until it is stiff and thick so that the nougat will stay light and fluffy.

Recipe:

1.
Line an 8-by-8-inch baking pan with foil and grease well.

2.
Whisk the egg whites in a stand mixer on high speed until soft peaks form.

3.
In a saucepan, combine sugar, corn syrup, ½ cup water, and salt. Cook over medium heat until it reaches a boil. Continue cooking until the mixture reaches 270°F, soft crack stage.

4.
While the mixer is running, slowly pour the hot sugar syrup into the egg whites. Continue to beat until the mixture is stiff and glossy, about 5 minutes.

5.
Mix in the vanilla extract, butter, and melted chocolate.