Monday, March 30, 2015

Homemade 3 Musketeers Candy Bars









I absolutely love 3 Musketeers. They are pretty similar to Milky way bars, and I couldn't decide which one's better. I've always been afraid of making candy at home because you need a candy thermometer, and if candy thermometer is involved, it means that you need to watch time and temperature. I don't like rush and tension when I bake. I like making breaks, walking from one room to another, and not worrying about time. But gosh, I've been too curious to find out weather homemade candy bar can be as good as the original one. And I found it out - yes! It tastes exactly like Milky way or 3 Musketeers. The only thing that wasn't perfect, was the texture. I wish it was firmer. But I never succeed completely when it comes to adding hot syrup to the egg whites. I should get a kitchen aid which would make the process easier (yes, I only have a simple hand mixer). But despite the texture, these were awesome. I kept those in the freezer and this way their texture was just perfect. One little warning: after making these bars, my kitchen looked like a sticky mess. There is a little effort involved, but, you have my word - it's worth it.

Homemade 3 Musketeers Candy Bars

Base and Topping:
120g milk chocolate, chopped
28g (2 tbsp) butter

Filling:
120ml (1/2 cup) water
164g (4 fl. oz./1/2 cup) light corn syrup
400g (2 cups) white sugar
1/4 tsp slt
2 egg whites, room temperature
100g (3.5 oz) bittersweet chocolate (I used 50%), grated*

*You can use chopped chocolate, but grated chocolate melts quicker and here you need it to melt quickly. Trust me.

1) First, in a small saucepan, melt together half of the milk chocolate and half of the butter for the base. Simply melt the butter and add chocolate. Cover and let sit for 2 minutes. Once the chocolate melts, stir and pour it in a 20 x 20 cm / 8 x 8 inch dish lined with parchment paper. Place in a refrigerator.

2) In a large pot, combine together water, corn syrup and sugar. Cover the lid and bring to boil. Cook for about 8-9 minutes over medium heat. While it cooks, follow the step number 2.


3) In a clean bowl, add egg whites and salt. Beat on high speed until stiff. Once the whites start holding their shape, stop beating. You don' want to overbeat it. Set aside. 


4) After 8-9 minutes the syrup should be reduced and have a nice golden color. Uncover the lid and attach a candy thermometer to the side of the pot. Once it reaches 260 F / 127 C, turn off the heat and slowly start pouring the syrup into the egg whites, with the mixer running on low speed. Continue beating until all the syrup is incorporated and the mixture has cooled. It will take around 10 minutes. I had a problem here: the sugar syrup became so stiff that I couldn't use it all. It probably cooled too quickly and stuck to the bottom of a pot. If this happens to you - don't worry. Just leave the syrup, you will still get those candies! The problem is that I do not have a kitchen aid and used a hand mixer. Holding a pot in my left hand and trying to pour the syrup gradually, and beating the whites with my right hand was really difficult. So if you have a kitchen aid, you're lucky.


5) Add your chocolate to the mixture and continue beating until incorporated. Pour the mixture onto the chocolate base. Place in the fridge.

6) For the topping, melt the remaining butter and chocolate and pour onto the cooled candy. Refrigerate for at least an hour, preferably overnight. I find it best to keep those in the freezer. It's much easier to cut them into squares when they are frozen because after sitting in the fridge they were still sticky. However, you might get them firmer as it depends on many factors like how slowly you add the syrup to the whites, what is the temperature at the beginning/end of the beating process, etc. 

Recipe adapted from here.



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