Despite the name, honeycomb is not made from either honeycomb or honey. Not only are these bars vegan, they’re also gluten-free, refined sugar-free and raw using dates to make a luscious caramel. This grown-up vegan version of a Snickers bar takes it to the next level with salted caramel and nutty almond nougat. Dip bars into melted chocolate, let cool 2 hours on wire rack or waxed paper. Stir occasionally until chocolate is smooth. In a microwave-safe bowl, microwave chocolate until melted. Cut the chilled candy into 14 oblong bars with a sharp knife.In a small saucepan over low heat, melt the caramels with 2 tablespoons water.Mix in almonds and press nougat into prepared dish and chill in refrigerator until firm, about 30 minutes. Continue to mix until the nougat begins to thicken to the consistency of a soft dough, about 20 minutes. When the syrup is ready, set the mixer to low speed, remove the syrup from the heat, and pour it into the egg whites in a thin stream, blending continuously. While the syrup is cooking, beat the egg whites in the metal bowl of an electric mixer until stiff peaks form.Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. In a medium saucepan, combine sugar, corn syrup and 1/2 cup water.
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