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Add a photoServings: 12
Ingredients
- 1/2 c. Brown sugar
- 1/2 c. Invert sugar
- 1/2 c. Invert sugar
- 3 Tbsp. Meringue pwdr
- 1/2 tsp Vanilla
- 1 c. Light corn syrup
- 2/3 c. Dark chocolate Nougat base Caramel
- 1 x Light chocolate compound coa
Directions
- Mix 1/2c invert sugar & egg whites in large mixing bowl and whip until smooth.Bring corn syrup;brown sugar,and other 1/2c. Invert sugar to a boil,stirring until the boiling starts. Clip on candy thermometer and cook without stirring to 236 degrees.Pour warm syrup in a thin stream into the beating egg mix;mixing first on low speed,then increasing the speed to high. Whip until light and fluffy, adding the vanilla as you beat.
- Cold,and store in covered container until ready to use. Candy Bar: 2/3c. dark chocolate nougat base Caramel Light chocolate compound coating(Wiltons) Heat 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 mix on top.Seal with the chocolate coating. Refrigerateuntil coating has hardened and remove from mold. I got this interest to you. Thanks for the offer, but I am still struggling with about 2000 recipes and I find it hard to get the time to cook(grin)**JOYCE IN SUN CITY, AZ, FOR THE WINTER 02/16 03:18 pm
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 12 servings | |
| Calories 116 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 13mg | 0% |
| Total Carbs 30.83g | 8% |
| Dietary Fiber 0.0g | 0% |
| Sugars 16.52g | 11% |
| Protein 0.01g | 0% |
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