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:
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
Measure out the soy milk powder and powdered sugar, then sift into a bowl
In another bowl, measure out the dark chocolate and cocoa butter, melt, mix, and set aside
In a stand mixer, or a bowl, measure out the aquafaba, cream of tartar, 60 g of the light corn syrup, and set aside
In a thick bottomed saucepan, measure out the rest of the light corn syrup (650g), granulated sugar, and the water
Make sure you have your candy thermometer, pastry brush, and a bowl of water on the stove or close by
Place the saucepan over medium or slightly higher heat, and mix until it begins to boil
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
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
Add in the vanilla and whip until combined
Once the sugar reaches 252 degrees F, start up the stand mixer and slowly add in the sugar syrup
Once all the sugar syrup is combined, continue whipping the mixture until it’s fluffier and less glossy, about 3 minutes
Let the mixture cool for a few minutes
Fold in the dry ingredients, soy milk powder and powdered sugar, until well combined
Let the mixture cool until it’s warm to the touch
Fold in the chocolate and cocoa butter (the mixture might begin getting thick at this point, but that’s that's a good thing)
Pour the mixture into the pan and let it set or is firm but has a little give when you touch it
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)
Melt the chocolate and the coconut oil in the microwave for 30 second increments mixing in between until everything is melted and combined
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)
Place the nougat bars on the chocolate, pressing down slightly, making sure to keep the bars a few centimeters apart
Pour the rest of the chocolate over the bars, ensuring all of the sides are covered
Let the bars set in the fridge for at least 20 minutes
These bars will keep for a few weeks in an air tight container