Wednesday, February 22, 2012

milky way bites

You are welcome.

Similar to the candy bar found in stores, only you control how much ooey gooey caramel goes inside, how much chocolate is on the outside, and just how many you can eat.  I won't tell you how many have been eaten here.

And they are SO easy.  

If you don't decide to try new caramel recipes.  

Seriously, the following conversation totally happened in our house this morning.  This was after batch number three was ruined.

Me: This caramel is making me HOMICIDAL.
Jimmy: Homicidal or suicidal?
Jimmy: Ohhhhh.

Don't try to up the ante on your caramel skills; caramel isn't really a fly by the seat of your pants sort of creation.

The nougat creation is the most time consuming (again, provided you don't try to go all fancy caramel on yourself).  Make this the day before so it can sit overnight.

2 c. granulated sugar
2/3 c. corn syrup
2/3 c. water
2 egg whites
2 oz. semi sweet chocolate (melted, then cooled)
dash of salt (tiniest dash you've ever done)

Line a 9x9 pan with parchment paper and grease well.

In heavy-bottomed saucepan, combine sugar, corn syrup and water over medium-high heat.  Cook until the syrup reaches about 260 degrees (for my high altitude friends, go less...I did 250 degrees).  When mixture is about ten degrees from where it should be, beat egg whites on medium speed.  Egg whites should form soft peaks prior to pouring in the candy mixture.

When the candy is done, pour into the egg whites with the mixer on high - aim for getting the mixture away from the side of the bowl, but not on the paddle.

Beat for 5-6 minutes on high, allowing the mixture to form glossy, stiff peaks.  Add the cooled chocolate and the salt, and mix until just combined.  

The mixture will be thick and sticky - spread it into your prepared pan.  Cover and allow to set for several hours (overnight).

After the mixture has set, cut into desired shapes with a greased knife.  I did bite size because who doesn't love a miniature candy bar.  Plus...less guilt.

Return to the pan, still in the parchment paper.

For the caramel sauce:

Caramel Sauce

1 c. sugar
6 tbsp. butter
1/2 c. heavy whipping cream

Place sugar in large pan over medium-high heat.  Stir until the sugar begins to boil, and then stop; swirl the pan if needed.

When all the sugar crystals have melted and the mixture is an amber, add butter immediately.  When butter has melted, remove the pan from the heat and slowly whisk in the whipping cream. (Be careful - this stuff is hot! Not that I speak from experience...but my hand does.  I wear an oven mitt's the cool thing to do.)

Allow the caramel to cool before pouring it over your cut nougat.  I only used half of the caramel recipe because I seem to have this thing for eating caramel by itself - I keep the other part in the fridge.

Allow the caramel to set on top of the nougat until firm.  Note: the caramel is not hard caramel, but it should stiffen enough to hold it's shape atop the nougat.  I placed my candy bars in the freezer to make sure I had plenty of time to coat them while they were firm.

For the chocolate:

1.5 c. milk chocolate chips
1.5 c. semi sweet chocolate chips
1 tbsp. shortening

Heat all together atop a double broiler, or in thirty second increments in the microwave.  When chocolate is smooth, remove the nougat/caramel pieces from the pan and turn over - you should see your pieces that were cut earlier.  Cut once again, and dip each piece in the chocolate, shaking excess off with a fork.  Place coated candy bars on parchment paper to set.

You are welcome.

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