Chocolate and Peanut Butter Nougat Squares Recipe

MAKES 100 CANDIES

INGREDIENTS2 cups sugar
1 ¼ cups light corn syrup
½ cup unsulfured molasses
1 tbsp. vanilla extract
1 egg white
1 cup peanut butter
¾ cup dry powdered milk
½ cup confectioners' sugar
1 lb. semisweet chocolate, chopped
2 tbsp. vegetable shortening
Sea salt, to garnish

INSTRUCTIONS1. Spray a 9" x 13" baking pan with nonstick cooking spray; set aside. Combine sugar, 1 cup corn syrup, molasses, and ¾ cup water in a 6-qt. saucepan and heat over medium-high heat. Attach a candy thermometer to the side of the pan and cook, without stirring, until mixture reaches 250°. Meanwhile, put remaining corn syrup, vanilla, and egg white into the bowl of a stand mixer fitted with a whisk.

2. In a medium bowl, combine peanut butter, powdered milk, and confectioners' sugar and stir until smooth; set peanut butter mixture aside. When syrup reaches 235°, begin to whip egg white mixture on high speed. Once the syrup reaches 250°, remove pan from heat and let sit 1 minute. Reduce mixer speed to medium and carefully pour hot syrup into the center of the egg whites in... Get the recipe >>

More From Food Articles