3 Musketeers Bar · GF (12 large candy bars)
I originally shared this recipe for my column on Serious Eats. If you want to hear me expound upon this unique item of literary confectionery, check it out here. Lots more photos too!
Admittedly, this version of the 3 Musketeers isn’t quite as fluffy as the original, but it does have the mild chocolate flavor your remember. Use milk chocolate for a classic 3 Musketeers bar, or dark chocolate for a “Midnight” edition.
Including complete tempering instructions is beyond the scope of this recipe, but if you’d like to learn, please check out my friend Emma’s tempering how-to article on the Kitchn.
You can absolutely skip tempering and simply use melted chocolate instead. In that case, you’ll have to store the finished bars in the refrigerator because untempered chocolate will not hold up at room temperature.
4 ounces egg whites
7 ounces sugar
4 ounces water
1 tablespoon vanilla extract
Hot Sugar Syrup:
14 ounces sugar
6 ounces corn syrup
2 ounces water
2 teaspoons kosher salt
1 1/4 ounces cocoa powder, sifted
1 pound chocolate, melted and/or tempered
Lightly grease an 8” square cake pan and set aside.
Place the egg whites in the bowl a stand mixer (or in a large bowl & use a hand mixer). Fit the mixer with the whisk attachment and set aside.
In a very small sauce pot (really, the smallest you have), combine the sugar and water. Simmer together, stirring occasionally with a heat resistant spatula until the sugar dissolves. Periodically, brush the sides of the pot down with a pastry brush dipped in water to wash down any sugar crystals that accumulate on the sides of the pot.
When the mixture registers 220°F on a candy thermometer, begin whipping the egg whites on medium speed, continue beating until a stiff meringue forms.
When sugar syrup registers 240°F, carefully pour the hot syrup in a steady stream over the meringue, with the mixer still running. Once the syrup has been fully incorporated, add in the vanilla extract. Whip until cool; shut off mixer, but leave the meringue and whisk in place.
Now make the sugar syrup.
Combine the sugar, corn syrup, salt, and water in a small sauce pot. Cook, as with the first mixture, until the mixture registers 280°. Immediately shut off the heat.
Finish the candy: With the mixer on lowest speed, slowly pour the sugar syrup over the meringue. Continue mixing until fully incorporated. Immediately add in the cocoa powder and mix until just combined. Shut off the mixer.
Pour the mixture into the prepared cake pan, wrap in plastic and refrigerate at least 6 hours (and up to 24) or until completely cooled.
Cut & Dip the candy bars: Have two parchment lined sheet trays set aside. Remove the candy bars from the cake pan (loosen the edges with a knife or bench scraper, and peel up the nougat with your fingers) and transfer to a cutting board. With a chef’s knife, cut the block of nougat in half, then cut each half into six pieces.
Transfer the cut candy to one of the prepared sheet pans and freeze until needed.
Meanwhile, melt and/or temper the chocolate. Transfer the prepared chocolate to a small bowl.
Use a fork to drop each nougat piece, one at a time, into the chocolate. Dunk each one under the chocolate to ensure even coating and then use the fork to lift it back out. The nougat pieces may sag a little bit over the fork, but will straighten back out during the next step.
Drag the bottom edge of the candy against the lip of the bowl to remove excess chocolate, then transfer the chocolate coated nougat to the second prepared sheet pan.
For an authentic 3 Musketeers look, use a fork to create hash marks in the chocolate before it solidifies.
For tempered chocolate, simply wait for the chocolate to solidify. For untempered chocolate, refrigerate the candy bars until solidified. For the neatest look, use a sharp knife to trim away any excess chocolate from each candy bar. Transfer the finished bars to an airtight container.
Untempered chocolate bars must be stored in the refrigerator, where they will last for a few weeks. Tempered chocolate may be stored at room temperature.
Nov 28, 2011 · 7:10 PM
How cool! I’d never think to make a bar like 3 Musketeers myself… I’ll have to try this!
· Kiri W. · www.healthyfoodietravels.net
Nov 28, 2011 · 7:44 PM
Yum, this is incredible.
· Kim Bee · cravingsofalunatic.blogspot.com/
Nov 28, 2011 · 8:54 PM
Oh melted chocolate. I think you are the love of my life! Shush…don’t tell my husband.
· Emily @ Life on Food · lifeonfood.blogspot.com/
Nov 29, 2011 · 12:31 AM
This looks so delicious. Would love for you to share this with us over at foodepix.com.
· Jo · www.foodepix.com
Nov 29, 2011 · 6:15 AM
These look incredible – never heard of a 3 Musketeers Bar. My daughter would adore this, since she’s into fencing and thinks she’s one of them.
Oh and messy? Count us in on that one, too.
· Jill @ MadAboutMacarons · madaboutmacarons.com/leblog
Nov 29, 2011 · 10:17 AM
Thanks everyone. You’ll have to let me know if you ever whip up a batch for yourself!
Nov 29, 2011 · 7:27 PM
This definitely looks worth the effort! Looks awesome!
· Elyse @The Cultural Dish · www.theculturaldish.blogspot.com
Nov 30, 2011 · 12:06 AM
I’m drooling here….
· Jesica @ Pencil Kitchen · pencilkitchen.blogspot.com
Dec 16, 2011 · 6:47 PM
Thanks for the tips. I’m in the mist of making cookies by the thousands!.
Dec 17, 2011 · 4:09 PM
@Joy, making a little bit of candy too?
Feb 19, 2013 · 10:00 PM
Hi Amy! Oh man, if only I had my own mail order service I could conquer the internets! Or at least Connecticut.
Jul 19, 2013 · 3:48 PM
Thanks, Kotta! They can be a little tricky (sugar work often is), but since it’s so hot out I definitely recommend freezing the nougat before cutting and dipping. It can really help!
Dec 28, 2013 · 12:00 PM
Hi Stella! I was just making a batch of nougat the other day and it jammed up my whole mixer. Had to throw it away and get a new one. But…happened that it jammed up the new one as well. I happened to come across this post of yours and was wondering if you could give me pointers on how to go around this issue…how do I choose a mixer strong enough to make tough things like nougat, candy etc without dying on me? Any additional help/advice would be much appreciated. Thank you in advance!
Dec 30, 2013 · 1:11 PM
Hi chefpinky! Oh no, that doesn’t sound good at all. Are you using a hand mixer or a stand mixer? For nougats and marshmallows, hand mixers don’t do such a hot job; not just because of their low horsepower, but because they have narrow wire whisks that don’t sufficiently aerate the candy (compared to the big balloon whisk on a stand mixer).
If these recipes are jamming up a stand mixer, that’s a whole new story. I’d say in that case there’s either something wrong with your thermometer, or with the recipe itself. Sorry it’s taken me a while to get back to you, I was away for the holidays but am reunited with my computer, so I’ll reply sooner this time around.
Feb 24, 2014 · 10:38 AM
Hi hkay! I’m sorry to hear this recipe gave you trouble. It’s normal for this version to be a bit on the gooey side (though that can be made worse if using cups rather than a scale, or if the thermometer is off kilter). I always freeze the bars, cut, and freeze again before dipping. It’s a little fussy, but it lets the bars have that chewy texture I love. I’m working on a reformulated version, one that doesn’t require any refrigeration, but it’s for the book so I’m unable to debut it just yet!
Feb 24, 2014 · 11:41 AM
Thank you for getting back to me. Yes we didn’t have a scale so I wondered if maybe that messed it up a little. It tastes delicious but just a little gooey to work with. We haven’t dipped them yet but finally got them cut using a little powdered sugar to help relieve the stickiness. So we will see how the dipping goes.
Feb 24, 2014 · 3:40 PM
Hi Hkay! I gotcha. Yeah, using cups would definitely have exacerbated the stickiness (due to the various density of the ingredients not matching up to the 8 fl oz/cup standard). If you like, send me an email email@example.com and I may be able to help you get back on track if you try to make nougat again.
Aug 07, 2014 · 9:54 PM
Hi mpoin! Hope the tempering step doesn’t give you too much trouble. It’s not hard, but having an accurate (and fast registering) thermometer can be a make or break factor. Good luck!