2009-12-03T00:00:00Z 2011-01-03T15:32:20Z WALNUT CRUSH CANDY BAR Minnesota Farm Guide
December 03, 2009 12:00 am

Coat candy bar mold with melted dark chocolate flavored coating. Chill 1-2 minutes in freezer.

White Nougat:

1 cup marshmallow creme (recipe follows)

1 cup melted white coating (about 3/4 lb.)

1/4 cup walnuts, chopped

Stir white nougat ingredients together well. Press white nougat into chilled chocolate shell allowing about 1/8-inch at the top to cover with melted dark chocolate coating.

Marshmallow Creme:

1 cup plus 2 tablespoons Nulomoline,* divided

2 tablespoons plus 3/4 teaspoon dried egg whites (NOT dried Meringue)

1/2 cup plus 1 tablespoon Nulomoline*

1 cup plus 2 tablespoons light corn syrup

1 teaspoon vanilla (use white or clear vanilla so as not to discolor nougat.)

Whip 1/2 cup plus 1 tablespoon nulomoline and dried egg whites at low speed; set aside. In a saucepan, heat remaining 1/2 cup plus 1 tablespoon nulomoline with light corn syrup to just below boiling point. Add the warmed mixture to the whipped egg white mixture and beat at medium high speed until light. This should take 5-10 minutes. Do not underbeat. Stir in clear vanilla.

Shelf life of homemade Marshmallow Creme is 2-3 weeks; 3-4 months in the refrigerator. Use this recipe in any recipes calling for marshmallow creme.

* Nulomoline is Liquid Invert Sugar. If you can’t find it locally, you can search for it and order it online.

Makes about 36-48 (3-inch) bars.


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