3 Musketeers has always been my all time favorite candy bar. Every time I take a bit, I know that I’m on my way to heaven, with sweet deep dark chocolate that is whipped around the fluffy and chewy chocolate filling. Then it hits me, the big chocolate taste. WOW!
In addition, I like to cook with this candy bars.
For fun, I had added my two best candy bar recipes to this review. One is for a scrumptious pie. The other is a recipe to make your 3 Musketeers bars at home with out the additives.
3 Musketeers Pie
6-8 servings
7 hours 5 hrs prep
1 prepared 9-inch Oreo cookie pie crust
4 Three Musketeers candy bars or 16 Musketeers miniatures candy bars
2 envelopes unflavored gelatin
3/4 cup cold water
1 quart vanilla ice cream
Cut bars into small pieces.
Combine gelatin and cold water in a large saucepan; let soften for 5 minutes.
Add 3 Musketeers.
Heat slowly over very low heat, stirring constantly, until candy melts and gelatin dissolves.
Remove from heat.
Stir in ice cream until it is melted.
Place mixture over bowl partly filled with ice and water; stir occasionally until mixture is thickened.
Pour into prepared pie shell.
Chill 3 hours or until firm.
Homemade 3 Musketeers Bar
3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)
In a large saucepan over medium heat, combine the sugar, corn syrup, water, salt Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature. Beat the egg whites until they are stiff and form peaks. Don’t use a plastic bowl for this. When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point, add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added. When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan. Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway
Through the heating time: Melt completely, but be careful not to overheat. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and place on wax paper. Cool till firm at room temperature, 1 to 2 hours.
Makes 14 candy bars.
FAT
They say that it is, “45% less fat than average of the leading chocolate brands”
WHAT’S IN IT?
milk chocolate (sugar, chocolate, cocoa butter, lactose, skim milk, milk fat, chocolate processed w/ alkali, soy lecithin, artificial and natural flavors), sugar, corn syrup, partially hydrogenated soybean oil, less than 2% - cocoa powder processed with alkali, salt, egg whites, soy protein, artificial flavor.
Oh my goodness, Maybe I should eat only one instead of two or three at one time..