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:
- 1 ⅔ cups granulated sugar
- ½ cup water
- ⅓ cup light corn syrup
- ½ teaspoon salt
- 2 large egg whites, at room temperature
- 2 teaspoons vanilla bean paste
- 1 teaspoon vanilla extract

- 1 ½ cups heavy whipping cream
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract

- about 16 ounces of semi-sweet or dark chocolate

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. If you don't wait long enough then the nougat will not be set up enough and will bubble up under the hot caramel. Go ahead, ask me how I know :) ).
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). 

Printable recipe

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

This recipe may be linked up to:

· Inside BruCrew Life - Trick or Treat Tuesday's

· Crazy For Crust - Crazy Sweet Tuesday’s
· Pint Sized Baker - Marvelous Mondays
· Alli 'n Sons - Sweet Tooth Friday 
· DJ's Sugar Shack - Whatcha Whipped Up?
· The Real Housewives of Riverton - Riverton Housewives Round Up

· Sweet as Sugar Cookies - Sweets for a Saturday 
· Mandy's Recipe Box - Totally Tasty Tuesday's

· A Pinch of Joy - Busy Monday Link Party 

· House of Hepworth's - Hookin up with HoH 

· Cups by Kim - Sweet & Simple Sunday  

· Couponing & Cooking - Mealtime Monday 

· What's Cooking, Love? - Showcase Your Talent Thursday 

· Bacon Time with the Hungry Hungry Hypo - Anything Goes Linky
· Chef in training - Tuesday Talent Show

· Dwell on Joy - Dwell on Friday 

· Six Sister's Stuff - Strut Your Stuff Saturday

· Something Swanky: Desserts & Designs - Sweet Treats Thursday 

· A Slice of Southern - Southern Sundays