By making your own chocolate candy bars, you can add only the fillings you want to customize your sweet treat just the way you like it. Choose dark or milk chocolate, based on your preference, throw in your favorite nuts and add caramel and nougat for a chewy filling. You'll find no limit to how many different candy concoctions you can make. Creating your own candy bars also lets you purchase and use high-quality ingredients, such as organic chocolate, nuts and sugar.
Make the Caramel
Step 1
Bring the sugar, the evaporated milk and the heavy cream to boil in a medium saucepan. Stir in the corn syrup and cook until a candy thermometer measures the mixture at 230 F.
Step 2
Stir the butter and vanilla into the caramel mixture and continue to cook until the temperature reaches 240 F.
Step 3
Spread the nuts, if you're using them, on a baking sheet and toast in a 350 degree oven for four minutes. Stir the nuts in with the caramel while it's still warm.
Step 4
Remove the pan from the heat and pour the warm caramel into a 9-inch by 13-inch glass pan. Allow to cool for at least 1 hour.
Make the Nougat
Step 1
Bring the sugar, the water and the corn syrup to boil in a clean medium saucepan. Use a candy thermometer to test the temperature of the mixture until it reaches 235 F.
Step 2
Whip the egg whites and corn syrup together in the bowl of a stand mixer.
Step 3
Check the temperature of the nougat and, when it reaches 245 F, pour the hot nougat into the bowl with the egg whites. Beat for 8 minutes, then mix in the vanilla.
Step 4
Pour melted chocolate into the mixer bowl along with the nougat, then stir in the cocoa powder and confectioner's sugar.
Step 5
Pour the nougat into a greased 9-inch by 13-inch baking dish and allow it to cool for at least 1 hour.
Assemble the Candy Bars
Step 1
Spread a layer of parchment paper on top of the cutting board. Invert the pan of the nougat onto the cutting board.
Step 2
Invert the pan of cooled nut caramel on top of the nougat, forming two layers of candy. Press on the caramel so it sticks to the nougat layer.
Step 3
Rub a sharp chef's knife with vegetable oil and use it to cut the cooled candy into whatever size you want your candy bars to be.
Step 4
Melt dark or milk chocolate chunks or chips in the top of a double boiler set over gently simmering water. Dip the candy bars into the melted chocolate one at a time, using a fork to hold the candy.
Step 5
Place the coated candy bars on a baking sheet and cover the sheet with plastic wrap. Refrigerate for several hours until the chocolate is firm.
Tips and Warnings
- Store the cooled candy bars in an airtight container in the refrigerator for up to a week. If you don't have parchment paper, spread a thin layer of vegetable oil on the cutting board and place the candy directly on the board.
- Be careful not to overheat the caramel or nougat to avoid making the candy too hard. Allow the candy bars to come to room temperature before eating.
Things You'll Need
- 1 3/4 cup sugar
- 1 8-oz. can evaporated milk
- 3/4 cup heavy cream
- Saucepans
- Candy thermometer
- Wooden spoon
- 3/4 cup light corn syrup
- 1/4 tsp. vanilla extract
- 2 tbsp. butter
- Nuts (optional)
- Baking sheet
- Two 9-inch by 13-inch baking dishes
- 2 1/3 cups sugar
- 1/2 cup water
- 1 1/2 cups light corn syrup
- 2 egg whites
- 2 1/2 tbsp. light corn syrup
- Stand mixer
- 2 tsp. vanilla extract
- 4 oz. dark or milk chocolate, melted
- 3/4 cup unsweetened cocoa powder
- 4 tbsp. confectioner's sugar
- Parchment paper
- Cutting board
- Spatula
- Chef's knife
- Vegetable oil
- 11 oz. milk or dark chocolate chunks or chips
- Double boiler
- Fork
- Plastic wrap
- Airtight container
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