Milky Ways

Milky Ways
Even though I don't like candy bars, I couldn't stop myself from trying to recreate them at home. I think these are pretty accurate, and they're very good, but I could only handle a bite at a time!


2 c (398 g) sugar
2/3 c (156 ml) corn syrup
2/3 c (156 ml) water
2 egg whites, room temp
2 oz (57 g) unsweetened chocolate, melted and cooled
1/8 tsp salt

Line and grease an 8 x 8 pan with parchment paper. Set aside.

Put the sugar, corn syrup and water into a pan over medium-high heat and cook until the sugar dissolves, swirling the pan occasionally. Once the sugar has dissolved, stick a candy thermometer into the pan and cook, without stirring, until the temperature reaches 260F (127C).

Meanwhile, pour the egg whites into a non-plastic mixing bowl. When the sugar gets to 250F (121C), begin beating the egg whites on medium speed. You should get soft peaks.

When the sugar syrup reaches 260F, remove the pan from the heat. Turn the speed on the mixer up to high and slowly pour in the sugar syrup, being careful not to pour it on the beaters or on the side of the bowl. After all of the syrup has been incorporated, continue beating on high speed for about 5 minutes, or until the egg whites are shiny, white, and stiff.

Turn the mixer down to medium and add the melted chocolate and salt. Beat for about a minute, scrape down the sides of the bowl (the nougat will be very thick) and beat until smooth. Pour into you prepared pan and spread it into an even layer. Cover and allow to set at room temp overnight until completely set.

Once set, remove the nougat from the pan and cut it in half with an oiled knife, giving you two 4 x 8 pieces. Cut each half into eight slices, being careful to keep cut slices together because you will be putting them back in the pan. You will have 16 bars.

After cutting, line the pan again with parchment and oil the sides. Put the cut nougat back into the pan and set aside. Prepare caramel.

This caramel is solid enough to handle, but it will run if left to set for an extended period of time. Because of this, it is important to dip the bars in chocolate as soon as you can after cutting them for a second time.

1/2 c (100 g) sugar
1/2 c (118 ml) corn syrup
1/4 c (59 ml) water
3 Tbls (43 g) butter, room temp
4 Tbls cream

Place the sugar, corn syrup and water in a medium pan. Cook over medium heat, swirling the pan occasionally to help dissolve the sugar. Cook until the syrup is amber colored (however dark you'd like), then remove from heat and quickly whisk in the butter and cream, being careful as it bubbles up. Allow to cool 10-15 minutes, stirring occasionally, until the caramel is no longer so hot that it will burn. Pour over cut nougat and allow to set 3-4 hours.

Remove caramel-covered nougat from the pan and peel away the parchment paper. Re-cut the bars by flipping the mass over, caramel side down, and cutting along the lines. Set aside, caramel side up, and prepare the chocolate for dipping.


Cut bars
15-20 oz (425 - 567 g) chocolate or chocolate candy melts

Cut a sheet of parchment to set the dipped bars on. Set aside

Chop the chocolate (if using candy melts, don't worry about it) and place in a bowl over a pan of simmering water. Stir frequently to melt evenly and prevent burning. Once the chocolate is completely melted, pour it into a dish suitable for dipping (I used a sandwich-size plastic container). Dip each of the bars individually using a fork to turn. Be sure to tap the handle of the fork multiple times on the side of the container to help thin the coating of chocolate. Place on parchment to set.

Store in an air-tight container at room temp.