Recipe for a milky way cany bar!?!
Answers: is there a candy i can make like the milky way bar so i don't have to buy one? :)
Milky Way Bar!
Ingredients:
----------------------------------NOUG... B----------------------------------
1/2 c Brown sugar
1/2 c Invert sugar
1/2 c Invert sugar
3 tb Meringue powder
1/2 ts Vanilla
1 c Light corn syrup
Instructions:
----------------------------------CAND... B----------------------------------
2/3 c Dark chocolate
Nougat base
Caramel
1 Light chocolate compound coa
Mix 1/2c invert sugar & egg whites in large mixing bowl and whip till
smooth.Bring corn syrup;brown sugar,and other 1/2c. Invert sugar to a
boil,stirring till the boiling starts. Clip on candy thermometer and
cook without stirring to 236 degrees.Pour hot syrup in a thin stream into
the beating egg mixture;mixing first on low speed,then increasing the speed
to high. Whip till light and fluffy, adding the vanilla as you beat.
Cool,and store in covered container till ready to use. Candy Bar: 2/3c.
dark chocolate nougat base Caramel Light chocolate compound
coating(Wiltons) Melt dark chocolate and stir into nougat base with a fork.
Line a candy bar mold with coating;chill. Press a layer of caramel into the
chocolate lined mold and pat nougat mixture on top.Seal with the chocolate
coating. Chill till coating has hardened and remove from mold
M&m/mars Milky Way
Ingredients:
2 c Granulated sugar
1/2 c Light corn syrup
1/2 c Water
2 tb Water
1 pn Salt
2 Egg whites
35 Unwrapped Kraft caramels
1/4 c Semisweet chocolate chips
2 Bags milk chocolate chips
-(12-ounce bags)
Instructions:
1. In a large saucepan over medium heat, combine the sugar, corn syrup,
1/2 cup of the water, and the salt. Stir often until the mixture begins to
boil, then continue to cook, using a candy thermometer to monitor the
temperature. 2. While the candy boils, beat the egg whites until they are
stiff and form peaks. Don't use a plastic bowl for this. 3. When the
sugar mixture reaches 270 degrees F, or the soft-crack stage, remove from
the heat and pour the mixture in thin streams into the egg whites,
blending with a mixer set on low speed. 4. Continue to mix for 20 minutes
or so. The mixture will thicken as you mix, until it reaches the
consistency of cookie dough. At this point, add the semisweet chocolate
chips. Be warned; the mixture wil not get any thicker after the
chocolate is added, so be sure the candy is very thick and fluffy before
adding the chips. 5. When the chocolate chips are completely blended into
the candy, press the mixture into a greased 9x9-inch pan and refrigerate
until cool, about 30 minutes. 6. Heat the caramels with the remaining 2
tablespoons water in a small saucepan until thoroughly melted. Pour the
caramel over the refrigerated candy. 7. While the candy cools, melt the
milk chocolate chips in the microwave for 2 minutes on medium power. Stir
halfway through the heating time. Melt completely, but be careful not to
overheat. 8. When the caramel is set, use a sharp knife to cut down the
center of the pan. Then cut the candy across into 7 segments, making a
total of 14 bars. 9. Resting a bar on a fork (and using your fingers if
needed), dip each bar into the chocolate to coat completely, then tap the
fork against the side of the bowl to knock off the excess chocolate. 10.
Place each bar on waxed paper and cool until firm at room temperature, 1 to
2 hours. Makes 14 candy bars.
I wish I had the answer.If no one can answer this let me know. I have a recipe for peanut butter balls that are dipped in chocolate I can send you. Good luck !