If you love candy bars, you can make your own using my nougat recipe. Creamy and delicious, you may even want to eat it plain.
Sweets and dessert recipes above and at the bottom of the page.
Recipe adapted from Chocolates and Confections, by Peter Greweling (Wiley)
4 oz chocolate (dark or milk chocolate)
3/4 cup unsweetened coco powder
4 TBS homemade powdered sugar
2 egg whites
1-1/2 cups light corn syrup plus
2-1/2 TBS light corn syrup
2-1/3 cups white sugar
2 tsp homemade pure vanilla extract
Melt chocolate in a double boiler or microwave; keep warm. Sift together cocoa powder and confectioners' sugar; set aside.
Combine egg whites and 2 1/2 tablespoons corn syrup in the bowl of a stand mixer, but don't start it.
In a medium saucepan, combine sugar, 1/2 cup water, and 1 1/2 cups corn syrup and bring to a boil over high heat, stirring occasionally. Once temperature has reached 235°, start whipping egg white mixture on high speed.
Continue to cook sugar syrup until it reaches 245°. Remove from heat and carefully pour hot syrup into egg whites in a thin stream (pour it down side of bowl, not directly onto beater). Whip for 8 minutes, then add vanilla.
Stop mixer; quickly and thoroughly mix in melted chocolate by hand. Add reserved cocoa powder mixture. Spread about 2/3 of nougat evenly (it helps to put an oiled piece of parchment paper on top of the nougat and lightly smooth out the surface with a rolling pin) into a greased, parchment-lined 9" x 13" baking pan. Spread remaining nougat in another small pan. Allow to cool.
Note: It can be refrigerated for a week in an airtight container.