Three Musketeers Candy Copy Cat Food

COOL WHIP CANDY

Steps:

• In a microwave safe bowl, melt chocolate chips for one minute. Stir and microwave again for another 30 seconds. Stir until smooth. (if needed, heat another 15 seconds). Allow to sit and cool to room temperature, about 20 minutes.
• Line an 8-inch square baking dish with parchment paper. Set aside.
• In a large bowl, fold together gently the cooled, melted chocolate with Cool Whip. As you combine them, the chocolate may harden into tiny bits. That's perfectly normal, keep gently folding until all the chocolate and Cool Whip has been combined. Pour into baking dish.
• Freeze for 30 minutes. Remove from freezer and cut into 36 squares. Place candy on parchment paper lined baking sheet and return to freezer for at least 30 minutes.
• Melt chocolate wafers according to package directions.
• Remove candy from freezer and dip into melted chocolate. Place on parchment paper and allow to set.
• Store candy in freezer until ready to serve. Best served cold. Can be stored up to 30 days!

THREE MUSKETEERS CANDY-COPY CAT

Steps:

• 1. In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt.
• 2. Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature.
• 3. Beat the egg whites until they are stiff and form peaks.
• 4. When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed.
• 5. Continue to mix until the candy begins to harden to the consistency of dough.
• 6. Add the semisweet chocolate chips. Once thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan.
• 7. Refrigerate until firm. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.
• 8. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time.
• 9. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and place on wax paper.
• 10. Cool till firm at room temperature, 1 to 2 hours.
• 11. http://texasrecipes.tumblr.com/post/44088925792/homemade-3-musketeers-bars

3 MUSKETEERS BARS

Steps:

• In a large saucepan over medium heat, combine the sugar, corn syrup, water and salt. Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.
• Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this.
• When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes.
• At this point, add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.
• When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan.
• Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.
• Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork, dip each bar into the chocolate to coat completely and place on wax paper.
• Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.

HOMEMADE 3 MUSKETEERS CANDY

Steps:

• In a large saucepan over medium heat, combine the sugar, corn syrup, water and salt. Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature.
• Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this.
• When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with the mixer set on low speed.
• Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes.
• At this point, add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat won't thicken after the chocolate is added.
• When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9 inch pan.
• Refrigerate until firm, about 30 minutes.
• With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.
• Melt the milk chocolate chips and shortening in the microwave for 2 minutes, on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat.
• Resting a bar on a fork, dip each bar into the chocolate to coat completely and place on wax paper.
• Cool till firm at room temperature, 1-2 hours, or I would try putting in the fridge to set.