• Messy Vegan Baker

Vegan 3 Musketeers Bars

As a kid, and before I became vegan, I always loved going to the store and getting a chocolate candy bar. One of my favorites was a 3 Musketeers. So when I started making candy, I decided that one day, when I felt like I was skilled enough (ha ha), I would make a vegan version of these delicious soft candies. And here we are! And yes, they are basically like the real deal.


These copycat 3 Musketeers bars have the soft, chewy, chocolate nougat enrobed with a smooth chocolate, just like the real deal.


Also, at some point I will convert the grams into cups, but I'm not sure when that will happen.









Ingredients:


Nougat:

130 g dry soy milk powder*

40 g powdered sugar

110 g dark chocolate

40 g cocoa butter**

1 tbsp vanilla extract

60 g aquafaba

1/4 tsp cream of tartar

710 g light corn syrup, split

620 g granulated sugar

170 g water


Chocolate coating:

3 1/2 c chocolate

1 1/2 tsp coconut oil

Notes:

*You can find this ingredient at Natural Grocers or Whole Foods

**If you're not sure where to get cocoa butter, I got mine from nuts.com


Directions:

  1. Line a 9 x 13 inch pan with parchment paper (make sure there is overhang on both sides) and spray with oil covering all areas of the pan, and set aside

  2. Measure out the soy milk powder and powdered sugar, then sift into a bowl

  3. In another bowl, measure out the dark chocolate and cocoa butter, melt, mix, and set aside

  4. In a stand mixer, or a bowl, measure out the aquafaba, cream of tartar, 60 g of the light corn syrup, and set aside

  5. In a thick bottomed saucepan, measure out the rest of the light corn syrup (650g), granulated sugar, and the water

  6. Make sure you have your candy thermometer, pastry brush, and a bowl of water on the stove or close by

  7. Place the saucepan over medium or slightly higher heat, and mix until it begins to boil

  8. Stop stirring, insert the candy thermometer, and wipe the sides down with the water and pastry brush until there are no sugar crystals left on the sides of the pan, and continue cooking until it reaches 252 degrees F

  9. Once the sugar reaches 230 degrees F, begin to whip the aquafaba and corn syrup mixture until it reaches medium firm peaks (if the mixture reaches that consistency, stop whipping it so you don’t over whip the aquafaba

  10. Add in the vanilla and whip until combined

  11. Once the sugar reaches 252 degrees F, start up the stand mixer and slowly add in the sugar syrup

  12. Once all the sugar syrup is combined, continue whipping the mixture until it’s fluffier and less glossy, about 3 minutes

  13. Let the mixture cool for a few minutes

  14. Fold in the dry ingredients, soy milk powder and powdered sugar, until well combined

  15. Let the mixture cool until it’s warm to the touch

  16. Fold in the chocolate and cocoa butter (the mixture might begin getting thick at this point, but that’s that's a good thing)

  17. Pour the mixture into the pan and let it set or is firm but has a little give when you touch it

  18. Cut the pieces into whatever size you want (if the nougat is sticking too much, dip your knife or bench scraper in water before cutting the nougat)

  19. Melt the chocolate and the coconut oil in the microwave for 30 second increments mixing in between until everything is melted and combined

  20. Pour about 1/3 of the chocolate onto a silicon baking mat and spread evenly (you can also use wax paper if you don't have a silicon baking mat)

  21. Place the nougat bars on the chocolate, pressing down slightly, making sure to keep the bars a few centimeters apart

  22. Pour the rest of the chocolate over the bars, ensuring all of the sides are covered

  23. Let the bars set in the fridge for at least 20 minutes

  24. These bars will keep for a few weeks in an air tight container

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