Ingredients
• For the Filling:
• 1 cup Granulated sugar
• 1/3 cup Light corn syrup
• 2 tablespoons Water
• 2 large Egg whites (room temperature)
• 1/4 cup Malted milk powder
• 2 tablespoons Unsweetened cocoa powder
• 1 teaspoon Vanilla extract
• For the Coating:
• 2 cups Milk chocolate chips or high-quality melting chocolate
• 1 tablespoon Vegetable shortening or coconut oil (for a smooth, glossy finish)
Preparation
1. Prepare the Pan: Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Make the Syrup: In a small saucepan, combine the sugar, corn syrup, and water. Heat over medium-high heat until it reaches 115°C (240°F) on a candy thermometer (soft-ball stage).
3. Whip the Whites: While the syrup is heating, beat the egg whites in a stand mixer until stiff peaks form.
4. Create the Nougat: Once the syrup reaches the correct temperature, slowly pour it into the egg whites while the mixer is running on low speed. Increase the speed and whip until the mixture is thick and glossy.
5. Add Flavor: Gently fold in the malted milk powder, cocoa powder, and vanilla extract until fully combined and the mixture is a uniform chocolate color.
6. Set: Spread the nougat into the prepared pan and smooth the top. Let it set at room temperature for at least 2 hours or until firm.
7. Cut: Lift the nougat out of the pan and cut it into long, thin bars.
8. The Chocolate Dip: Melt the milk chocolate and shortening together in the microwave in 30-second intervals until smooth.
9. Coating: Using a fork, dip each bar into the melted chocolate, shaking off any excess. Place them on a wire rack or parchment paper to set.