Homemade Musketeer Candy Bar Recipe – A Fluffy, Chocolatey Delight!

👩‍🍳 Step-by-Step Instructions

Step 1: Make the Nougat

In a medium saucepan, combine sugar, corn syrup, and water over medium heat. Stir until sugar fully dissolves.
Using a candy thermometer, heat the mixture until it reaches 250°F (hard ball stage).
While the syrup is heating, beat the egg white with a pinch of salt in a separate bowl until stiff peaks form.
Slowly drizzle the hot sugar syrup into the egg white while beating at high speed.
Keep beating until the nougat is thick, glossy, and holds its shape.
Add vanilla extract and mix again.

Step 2: Assemble

Line a loaf or square pan with parchment paper.
Spread the nougat mixture into the pan, smoothing the top with a spatula.
Let it cool at room temperature for 1–2 hours or until firm enough to slice.

Step 3: Coat in Chocolate

In a microwave or double boiler, melt the chocolate and shortening/coconut oil until smooth.
Slice the nougat into bars or squares.
Dip each piece into the melted chocolate using a fork or dipping tool.
Place on parchment paper and allow the chocolate to set.

🍽️ What to Serve With These Candy Bars

A scoop of vanilla or caramel ice cream
Crushed over yogurt or smoothie bowls
Alongside espresso or a tall glass of milk
Tucked into lunchboxes or gift tins!

📝 Tips for Candy Bar Success

Beat the egg whites while the syrup is cooking so everything comes together at the right time
Use a candy thermometer—don’t eyeball it!
If your nougat is too soft, chill longer before slicing
Don’t skip the shortening/coconut oil—it helps the chocolate set with a nice sheen

🧊 Storage Instructions

Room Temp: Up to 3 days in an airtight container
Fridge: 1–2 weeks, separated by parchment
Freezer: Up to 2 months—just thaw for 10 minutes before eating!

ℹ️ General Info

Prep Time: 25 minutes
Cooling Time: 1–2 hours
Total Time: ~2.5 hours
Yields: ~10 bars, depending on cut size

❓Frequently Asked Questions (FAQ)

Can I skip the candy thermometer?

Technically, yes—but it’s risky. Hitting 250°F is key for proper texture.

Can I make this vegan?

You could try using aquafaba in place of egg whites and vegan chocolate, but results may vary.

Why is my nougat sticky?

It likely needed more time to set or didn’t reach the correct sugar temperature.

💛 In Conclusion

If you’ve ever wanted to recreate your favorite childhood treat at home, this homemade Musketeer bar recipe is it. It’s simple, sweet, and so satisfying to make from scratch. And that first bite? Pure magic. ✨