Recipe adapted from Chocolates and Confections, by Peter Greweling (Wiley)
Servings: Makes about 4 cups
  • 4 ounces dark or milk chocolate
  • 3/4 cup unsweetened cocoa powder
  • 4 Tbsp. confectioners' sugar
  • 2 large egg whites
  • 2 1/2 Tbsp. and 1 1/2 cups light corn syrup , divided
  • 2 1/3 cups sugar
  • 2 tsp. vanilla extract | Try this recipe for homemade vanilla extract
Active time: 30 minutes
Total time: 60 minutes

Melt chocolate in a double boiler or microwave; keep warm.

Sift together cocoa powder and confectioners' sugar; set aside.

Combine egg whites and 2 1/2 tablespoons corn syrup in the bowl of a stand mixer, but don't start it.

In a medium saucepan, combine sugar, 1/2 cup water, and 1 1/2 cups corn syrup and bring to a boil over high heat, stirring occasionally. Once temperature has reached 235°, start whipping egg white mixture on high speed. Continue to cook sugar syrup until it reaches 245°. Remove from heat and carefully pour hot syrup into egg whites in a thin stream (pour it down side of bowl, not directly onto beater). Whip for 8 minutes, then add vanilla.

Stop mixer; quickly and thoroughly mix in melted chocolate by hand. Add reserved cocoa powder mixture. If making snacker candy bars (recipe follows), spread about 2/3 of nougat evenly (it helps to put an oiled piece of parchment paper on top of the nougat and lightly smooth out the surface with a rolling pin) into a greased, parchment-lined 9" x 13" baking pan. Spread remaining nougat in another small pan. Allow to cool.

Note: Two-thirds of recipe is enough for Snacker Candy Bars; enjoy the rest plain. It can be refrigerated for a week in an airtight container.