Nougat with chocolate Malt-such as in the milky way Bars

To making homemade nougat, Nougat was a mystery to me.  Nougat was the alien tough substance found in my least favorite candy bars.  A request to Galaxy cupcakes (more on that in a future post) prompted me to research nougat and eventually to some myself.

I learned that while nougat traditionally a candy made with nuts (per Wikipedia: "the word nougat comes from Occitan pan nogat (Occitan pronunciation: [panu television of the ?at]), which means nutbread."), the nougat in Galaxy contains no nuts-it is a chocolate malt nougat.  The created with proteins (such as a meringue), but with the addition of sugar, glucose syrup, malted milk powder and chocolate.

Despite my dislike for milky way bars (even before I became a chocolate snob, I ultra-sweet candy bars don't like), I bought one for research purposes.  As a teenager buying condoms, I hoped that I was not spotted by someone who knew me.  Very often are foods that I don't magically delicious when I create them yourself.  This was not the case with Nougat.  My homemade nougat was a spot-on contest for Galaxy nougat-sticky and nauseating sweet.  Keep your Galaxy bars?  You will love this stuff!

This means that I don't like the Galaxy cupcakes?  Nope.  When I use the nougat mixed in malt chocolate cupcake batter, balance of the candy sweetness harmoniously the not-so-sweet batter. I was happy with the results.  Give me nougat in a cupcake on nougat on its own every day!

Nougat recipe

I have the malted milk nougat recipe from Elizabeth LaBau on About.com.  I agree below with a few minor changes and my notes reprints.
2 C granulated sugar2/3 C light corn placed/3 C water2 egg whites2 oz unsweetened chocolate1/3 C malted milk powder 1/8 teaspoon saltLine x 8 pan with parchment.Place the sugar, corn syrup and water in a medium saucepan over medium-high heat and stir until the sugar dissolves.Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals forms (I skipped this step, but had no problems).Cooking without stirring up the temperature on a candy thermometer reached 260 F. While you wait for the right temperature, proceed to prepare the rest of the recipe.Cut the chocolate into small pieces and place it in a microwave safe bowl. Microwave until melted, stir after every 30 seconds to prevent overheating. Stir until completely smooth, then across something cool.Place the egg whites in a clean bowl of a large stand mixer fitted with the whisk attachment. When the syrup reaches 250 F, begin to beat the egg whites on medium speed.Once the sugar syrup 260 F reached, take the pan off the heat. Turn off the mixer for high speed and slow the flow into the sugar syrup along the side of the bowl. Continue to save on high speed for about 5 minutes, until the proteins shiny, white and stiff.The blender and add the melted chocolate, salt and malted milk powder. Mix until well combined and smooth. How to turn off the mixer and scrape down the sides of the Bowl very well. (The nougat will have the consistency of Fun-Tak mounting Putty.)Scrape the nougat into the prepared pan and smooth in an even layer. Let it cool at room temperature to fully set, then cut into small squares (or sideways to use in cupcakes). The nougat can be stored in an airtight container at room temperature for up to a week.

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