Kessler first concocted this minty confection. Cool till firm at room temperature, 1 to 2 hours.Īt his candy factory In York, Pennsylvania, in the late 1930s, Henry C. 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. Melt completely, but be careful not to overheat.Ĩ. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Then cut across into 7 segments to create a total of 14 bars.ħ. With a sharp knife, cut the candy in half down the middle of the pan. Refrigerate until firm, about 30 minutes.Ħ. When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan. Remember that the candy must already be at the consistency of dough when you add the chocolate since the nougat will not thicken after the chocolate is added.ĥ. At this point, add the semisweet chocolate chips. Continue to mix until the candy begins to harden to the consistency of dough. When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove it from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed.Ĥ. Beat the egg whites until they are stiff and form peaks.
Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature.Ģ. In a large saucepan over medium heat, combine the sugar, corn syrup, water and salt.
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