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Enlarge Credit: Todd Coleman MAKES 100 CANDIESINGREDIENTS2 cups sugar
1¼ cups light corn syrup
½ cup unsulfured molasses
1 tbsp. vanilla extract
1 egg white
1 cup peanut butter
¾ cup dry powdered milk
½ cup confectioners' sugar
1 lb. semisweet chocolate, chopped
2 tbsp. vegetable shortening
Sea salt, to garnish
INSTRUCTIONS1. Spray a 9" x 13" baking pan with nonstick cooking spray; set aside. Combine sugar, 1 cup corn syrup, molasses, and ¾ cup water in a 6-qt. saucepan and heat over medium-high heat. Attach a candy thermometer to the side of the pan and cook, without stirring, until mixture reaches 250°. Meanwhile, put remaining corn syrup, vanilla, and egg white into the bowl of a stand mixer fitted with a whisk.
2. In a medium bowl, combine peanut butter, powdered milk, and confectioners' sugar and stir until smooth; set peanut butter mixture aside. When syrup reaches 235°, begin to whip egg white mixture on high speed. Once the syrup reaches 250°, remove pan from heat and let sit 1 minute. Reduce mixer speed to medium and carefully pour hot syrup into the center of the egg whites in a slow, steady stream. After all the syrup is added, increase speed to medium-high and beat for 4 minutes. Remove bowl from mixer and, using a rubber spatula, fold in peanut butter mixture gently but quickly until well combined. Transfer to prepared baking pan and smooth with a rubber spatula; let cool to room temperature.
3. Remove nougat from pan and transfer to a cutting board. Cut into 1" squares and set aside. Combine chocolate and shortening in a medium heat-proof bowl and set over a pot of simmering water. Heat, stirring often, until chocolate melts and mixture is smooth. Remove bowl from pot and let chocolate cool until an instant-read thermometer reads 89°.
4. Using two toothpicks or a candy dipping fork, dip a square of nougat into the chocolate, shake off excess coating, and place candy on a sheet of wax paper or parchment paper. Sprinkle squares with a small pinch of sea salt while chocolate is still liquid; repeat with remaining nougat squares, chocolate, and sea salt. If chocolate cools below 86°, set the bowl over the pot of simmering water and heat, stirring constantly, until it returns to 89°, then continue coating nougat squares. Let chocolate cool to room temperature and set before serving.
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Cardamom-Laced Milk Chocolate Truffles Articles Turtle Power Ratings & Reviews (7) by slowcooked on 2010-02-10 Corn syrup? Really? How disappointing.
by katiew on 2010-02-13What's wrong with corn syrup for candy-making? I thought that was corn syrup's raison d'etre!
4by BASILTINI on 2010-12-02This was my first attempt at candy making and I had fun and the candies are delicious. As for the corn syrup, you can find non-gmo corn syrup at stores like Whole Foods. My only suggestion is to spray your cutting board and knife with nonstick spray. I found vanilla salt for the topping. They were a hit with my coworkers.
4by KEREAKES on 2012-02-13There's NOTHING WRONG with corn syrup. It's an invert sugar. It IS for candy making and for any other recipe where sugar needs to be completely integrated (ie: making such a syrup yourself would use LOTS more sugar and it would form crystals on the side of the pan that you'd have to make sure dissolved completely. Labor intensive. BESIDES.. its High Fructose Corn Syrup you want to avoid - different thing entirely). I think this is a solid recipe. I, however, would change one thing - and that is for the chocolate glaze at the end. I personally would use butter instead of shortening (although at work, I do use oil or earth balance shortening, when we run out of couveture chocolate). Of course, one CAN get some dipping chocolate to cover these treats if one is willing to pay the dear price.
by marcyincny on 2012-02-13Thank you KEREAKES for taking care of the corn syrup issue.
4by KEREAKES on 2012-02-13(sorry, forgot to rate this in all my corn syrup rant) as for corn & gmo... since birds and bees (and the wind) play a big part in pollination of crops like corn and soy, its difficult to find both grains that haven't been tainted by gmo strains. for corn & soy, its best to buy organic when/where you can find it. it will have the least traces of gmo corn taint in it.
by ????? ??? on 2013-10-09seems delicious
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