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Receta I wanna be a Milky Ways!
by Shannon Millisor

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I wanna be a Milky Ways!

I probably should have named this blog

after something chocolate since I love it so much, or maybe caramel something.

I love caramel. These candies are so good I immediately told my husband

when he came home from work that he had to take them to work, so I

wouldn't eat them all. Because I would...all 55 of them. This is absolutely the

best caramel I have ever made in my entire life, and the nougat is amazing. Do

you hear me? Ah-mazing. It's a little softer than I anticipated but that's ones

of the reasons I love it so much.

I don't eat marshmallows because of the

gelatin and these remind me of marshmallows (without the squishy texture). This

nougat has a light vanilla flavor and they just melt in your mouth. Melt. The

soft nougat combined with the thin layer of chewy caramel all coated in

chocolate. You should make some. Now. or tomorrow. But don't pin it and forget

it, this isn't like slow cooking :). These do take some time and a little

planning. You could probably do them in one day if you started in the morning,

but the caramel should be allowed to sit in the pan with the nougat for a good

8 hours to make sure it doesn't just run when you cut it, or get too soft. So

sad, soft caramel, then I would have to eat it all myself. You very well may

get more than 50-60 pieces. I may or may not have eaten the edges that I cut

off to make it square. You know an 8x8 pan has rounded edges and that's no good

I'm pretty sure I could make a whole lot

of new friends if I took these to a party. What's pretty awesome is that when I

was putting these together it didn't occur to me that they were like Milky

Ways. I was just thinking caramel and nougat would be delicious. My husband is

the one who let me know I sort of made a candy bar. I then proclaimed

"that is why I love them so much!". I knew there was a reason that

nougat and caramel were natural together. Silly me. When I do stuff like that I

blame the pregnancy brain. I can forget a lot of stuff that way :).

These would be wonderful as part of a

candy platter or a gift box for people at Christmas, or any holiday really.

Or...no occasion at all. A "love gift" as we call it in my family.

Love gifts are pretty awesome. If you make them let me know how they turn out,

and if you have any questions, please ask!

This week 10 of the 12 Weeks of Christmas

Blog Hop. The hop is hosted by Brenda at Meal

Planning Magic. She's kind enough to orchestrate the whole hop and let all

of us be a part of it. If you would like more information on how to join the

hop check out her site and she can help you get everything you need.

I Wanna Be A Milky Ways

Makes 50-60

Ingredients:

Directions:

1. Line an 8x8 baking pan with non-stick foil then

spray lightly with non-stick cooking spray (for good measure). In a medium

saucepan, stir the sugar, water, corn syrup, and salt together. Bring the

mixture to a boil and cook until the temperature on a candy thermometer reads

238F.

2. White the sugar mixture is cooking, whip the egg

whites in a mixer with a whisk attachment for about 2 minutes or until soft peaks

have formed. When the sugar syrup is at the proper temperature, turn on the

mixer to a medium speed and drizzle about 2 tablespoons of the hot sugar

mixture into the running mixer (this will bring up the temperature on the egg

whites slightly). Add about half of the hot syrup to the egg white mixture

while the mixer is running.

3. Return the other half of the hot syrup mixture to

stove and cook over medium-high heat until it reaches 275F. Continue mixing the

egg white mixture for several minutes or until it resembles a thick marshmallow

cream consistency.

4. Once the syrup is 275F then slowly finish adding

it to the egg white mixture, while the mixer is running. Add the vanilla paste

and the vanilla extract to the bowl (with the mixer off). Then beat the mixture

for 10-12 minutes on high speed until it is very thick. Most of the bowl should

be cool with the exception of the very bottom. Spread the mixture evenly into

the prepared 8x8 dish using a spatula lightly sprayed with non-stick spray if

necessary. (I waited about a half hour before starting the caramel to give

the nougat more time to set up).

5. After the nougat is in the pan, then begin making

the caramel. In a medium saucepan, stir the cream, both sugars, and the salt

together. Over medium high heat bring the mixture to a boil while stirring

constantly. When the mixture starts to boil, do not stir it anymore. If

necessary use a wet pastry brush dipped in water to remove any sugar crystals

that form on the inside of the pan.

6. Using a candy thermometer, cook the mixture until

it reaches 245F. Remove the pan from the heat and stir in the vanilla extract.

Pour the caramel onto the nougat in the 8x8 pan and let the pan sit undisturbed

overnight if possible, or at least 8 hours.

7. Once the caramel and nougat have sat and set up

completely then flip them out onto a lightly greased cutting board or a lightly

greased piece of parchment on a cutting board. The pieces will be easier to cut

if the caramel is on the bottom because it’s “heavier” than the nougat. Cut the

candies into 1” pieces using a lightly greased knife, then set them 1 ½”-2”

apart on a baking sheet lined with a silpat or wax paper (or lightly greased

parchment).

8. Melt the chocolate in a double boiler until it is

smooth, then dip each piece of candy and place back on the sheet pan. Put into

the refrigerator for about 15 minutes or until the chocolate has set up. Store

in an airtight container for several days (assuming they last that long).

Nougat recipe adapted from Kitchen Meets Girl, Caramel recipe adapted from Joy of

Baking

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