Homemade Milky Way- 5 Ingredients

I went through a bit of a milky way craze during Halloween. Once I had picked out every one from our candy stash I decided it was best just to leave it at that.
When I saw a recipe on pinterest for Three Musketeers, my brain wouldn't stop thinking and plotting. I tried to stop the obsessing, but alas, my pregnant self wanted more milky ways.

So, in order to make a milky way I took a part of two recipes, put them together, and here I am once again... eating too much candy.

I used this recipe for the nougat part, and this recipe for the caramel.

1 bag of caramel bits (from the baking aisle)
2 TBSP of heavy cream

Combine in a microwave safe bowl, Microwave for 60 seconds, then stir. Microwave again for 60 seconds. Stir together until the cream and caramel are completely combined. (You may have to microwave it a little bit longer, depending on your microwave.)

Pour it to onto wax paper that has been sprayed with non stick spray and set in to an 8x8 pan. Put it in your freezer for about 30 minutes to let it cool and set.

2 cups of semi-sweet chocolate chips
8 ounce tub of cool whip

Melt chocolate chips at 50% power in a microwave safe bowl for 1 minute. Stir. Repeat until it's smooth. :) (I think my microwave did it in 3 minutes.) Let the chocolate cool for a bit. You will get a more spongey texture when you are done.
Beat melted chocolate chips for 30 seconds to a minute to incorporate some air into the chocolate.
Add all of the cool whip and beat together for 60 seconds.
Spread evenly on to cooled caramel. Put it in the freezer for 30 minutes.

After both are set, cover a cutting board or your counter with more wax paper. Turn the nougat and caramel out on to the new wax paper. 
Using a hot knife, cut into "fun size" or bite size pieces. Place the wax paper with the nougat and caramel back in to one of your 8x8 pans and stick it back in the freezer to set back up. Another 30 minutes will do.

Melt some milk chocolate bark or candy melts. Separate your caramel/ nougat candy pieces, and dip each into the melted milk chocolate. Tap and place candy on a wax covered tray. It should set up pretty quickly. I like to salt mine lightly with sea salt before it sets up because I am in love with salt.

This recipe made about 24 fun size candies for us. Store finished candies in an airtight container in the refrigerator.

My husband was not happy with me when he saw that I took the shortbread part out of one of the recipes. Tomorrow I will be remaking this candy, but adding the shortbread step from the "twix" recipe. I can't see that being a bad thing... just more candy...

(Not a fantastic picture, but these are SO GOOD!)

No comments:

Post a Comment