Quoting Ruth Haffly to Jim Weller <=-

Milky Way bar with a fudge filling [...] made in Canada.

Milky Way, Three Musketeers and Mars bars are all pretty similar and
the names, flavours and international licensing arrangements vary
from country to country in a confusing way. I believe they are all
made by the Mars Company too.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Milky Way Bar!
Categories: Copycat, Candy, Chocolate, Bars
Yield: 24 Servings

NOUGAT:
1/2 c Brown sugar
1/2 c Invert sugar
1/2 c Invert sugar
3 tb Meringue powder
1/2 ts Vanilla
1 c Light corn syrup
CANDY BAR:
2/3 c Dark chocolate
Nougat base
Caramel
Light chocolate
-compound coating

Mix 1/2 c invert sugar & egg whites in large mixing bowl and whip till
smooth.Bring corn syrup; brown sugar and other 1/2 c Invert sugar to a
boil, stirring till the boiling starts. Clip on candy thermometer and
cook without stirring to 236 degrees. Pour hot syrup in a thin stream
into the beating egg mixture; mixing first on low speed, then
increasing the speed to high. Whip till light and fluffy, adding the
vanilla as you beat. Cool and store in covered container till ready
to use.

Candy Bar: 2/3c. dark chocolate nougat base Caramel Light
chocolate compound coating (Wiltons) Melt dark chocolate and stir
into nougat base with a fork. Line a candy bar mold with
coating; chill. Press a layer of caramel into the chocolate lined
mold and pat nougat mixture on top.Seal with the chocolate
coating. Chill till coating has hardened and remove from mold.

Recipe from Michele Baker
From: JOYCE IN SUN CITY, AZ
MMMMM

Cheers

Jim


... Too much chocolate is like too much money, a nonsensical concept.

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Hi Jim,

Milky Way bar with a fudge filling [...] made in Canada.

Milky Way, Three Musketeers and Mars bars are all pretty similar and
the names, flavours and international licensing arrangements vary
from country to country in a confusing way. I believe they are all
made by the Mars Company too.

MIlky Way and Mars bars are very similar; I almost think it's just a
name change from USA (MW) to other countries (Mars). I found that in
Germany Mars bars were like American Milky Way bars. OTOH, the Three
Musketeers bars have a very light and fluffy filling. It may be the same
basic nougat but a lot more air is whipped into it. I'd rather have the
denser bar. MW has a dark chocolate coated bar that has a white nougat filling--the chocolate is good but the filling is (IMO) forgettable. All
of them are part of the M&M/Mars candy company.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

MIlky Way and Mars bars are very similar
Three Musketeers bars have a very light and fluffy filling.

It's been so long since I've tasted any of them that I'm not sure
what we have in Canada so I went to my supermarket (online) tonight
and found:

Milky Way: not available

Three Musketeers: not available.

But for some reason they sound familiar to me. I'm sure I've had both
of them at some point in the past.

Mars bars with chocolate flavoured caramel, chocolate-malt nougat
topped covered with milk chocolate: found.

The other style of Mars bar with a white nougat filling and dark
chocolate coating: not found.

Since you're a bread maker and prefer whole grains here's two recent
batches of mine that turned out very nicely indeed ...

Cardamon oat bread: For my 4 cups of flour I used 2 c of unbleached
white flour (for decent structure as oats have no gluten whatsoever,
1 c whole wheat flour and 1 c rolled oats, pulsed in my blender into
coarse flour. To this I added 1 tb each canola oil, corn syrup (to
feed the yeast) and molasses (for flavour and colour), 2 tsp cardamon
(double what I used last time) and a very small pinch of cinnamon.
And water, salt and yeast of course.

Unlike standard recipe instructions, I always start with a cold oven
set for 425 F and bake buns for 22 minutes, small loaves for 24
minutes and large, heavy loaves for 26 minutes.

I made two small loaves that turned out very nicely: a good rise,
nice texture, the perfect amount of cardamon aroma and flavour while
the cinnamon taste was fugitive, barely there at all. The bread
toasted up very nicely and went well with both peanut butter and jam,

Rye meal: I used 1 cup each white, wholewheat and rye flours along
with 1/2 c each of yellow cornmeal and Red River cereal (a Canadian
porridge mixture of coarsely cracked wheat, rye and flax seed). This
made a denser loaf as it didn't rise as much, and had a very strong
crust. This went better with meats and cheeses than the oat bread.
If I make it again I'll increase the ratio of white flour to the
other flours and meals a bit to improve the texture.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Milky Way Bar
Categories: Candy, Copycat, Chocolate, Bars
Yield: 24 Servings

NOUGAT BASE:
1/2 c Brown sugar
1/2 c Invert sugar
1/2 c Invert sugar
3 tb Meringue powder
1/2 ts Vanilla
1 c Light corn syrup
CANDY BAR:
2/3 c Dark chocolate
Nougat base
Caramel
Light chocolate
compound coating

Mix 1/2 c invert sugar & egg whites in large mixing bowl and whip
till smooth. Bring corn syrup; brown sugar, and other 1/2 c.
Invert sugar to a boil, stirring till the boiling starts. Clip on
candy thermometer and cook without stirring to 236 degrees. Pour
hot syrup in a thin stream into the beating egg mixture; mixing
first on low speed, then increasing the speed to high. Whip till
light and fluffy, adding the vanilla as you beat. Cool, and store
in covered container till ready to use.

Candy Bar: 2/3c. dark chocolate, nougat base, Caramel, Light
chocolate compound coating (Wiltons). Melt dark chocolate and stir
into nougat base with a fork. Line a candy bar mold with coating;
chill. Press a layer of caramel into the chocolate lined mold and
pat nougat mixture on top. Seal with the chocolate coating. Chill
till coating has hardened and remove from mold.

Recipe from Michele Baker

Posted by Joyce in Sun City, AZ

Notes: Confectionery Coating is also known as coating chocolate,
chocolate compound or nontempering chocolate. This is not true
chocolate, because it does not contain cocoa butter. The cocoa
butter has been replaced with other vegetable fats and in exchange
does not need tempering. - Rae

MMMMM


Cheers

Jim

... Salted caramels are only a fad. Chocolate is a permanent thing.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Jim,

MIlky Way and Mars bars are very similar
Three Musketeers bars have a very light and fluffy filling.

It's been so long since I've tasted any of them that I'm not sure
what we have in Canada so I went to my supermarket (online) tonight
and found:

Milky Way: not available

Three Musketeers: not available.

Too bad, you can't taste test them if they're not available.

But for some reason they sound familiar to me. I'm sure I've had both
of them at some point in the past.

They've both been around for years; I remember them from when I was a
kid.

Mars bars with chocolate flavoured caramel, chocolate-malt nougat
topped covered with milk chocolate: found.

That sounds like the Milky Way bar.

The other style of Mars bar with a white nougat filling and dark
chocolate coating: not found.

That sounds like what they market in the States as Milky Way Dark. I'm
going to keep my eyes open for the fudge version in regular
stores--hopefully it's not just a truck stop special. It came as a
double bar--2 per package so I spread the enjoyment of it over 2 days.
(G)

Since you're a bread maker and prefer whole grains here's two recent batches of mine that turned out very nicely indeed ...

Cardamon oat bread: For my 4 cups of flour I used 2 c of unbleached
white flour (for decent structure as oats have no gluten whatsoever,
1 c whole wheat flour and 1 c rolled oats, pulsed in my blender into coarse flour. To this I added 1 tb each canola oil, corn syrup (to
feed the yeast) and molasses (for flavour and colour), 2 tsp cardamon (double what I used last time) and a very small pinch of cinnamon.
And water, salt and yeast of course.

Interesting. I would have used all whole wheat flour, a bit (maybe a
couple of tbs of gluten) and some honey instead of the corn syrup.

Unlike standard recipe instructions, I always start with a cold oven
set for 425 F and bake buns for 22 minutes, small loaves for 24
minutes and large, heavy loaves for 26 minutes.

Do you have a gas or electric oven? I've got an electric one, wish I had
gas tho.

I made two small loaves that turned out very nicely: a good rise,
nice texture, the perfect amount of cardamon aroma and flavour while
the cinnamon taste was fugitive, barely there at all. The bread

Maybe a bit more cinnamon?

toasted up very nicely and went well with both peanut butter and jam,

I'll leave the peanut butter to Steve, but just a bit of butter (or
butter blend) would be good on it, especially if it's toasted.

Rye meal: I used 1 cup each white, wholewheat and rye flours along
with 1/2 c each of yellow cornmeal and Red River cereal (a Canadian

I can't use the corn meal with Steve's allergy to corn. But, the Red
River cereal does sound like it would be good. Years ago I found a Bob's
Red Mill 7 Grain cereal and used some in bread making; it sounds similar
and made a good bread.

porridge mixture of coarsely cracked wheat, rye and flax seed). This
made a denser loaf as it didn't rise as much, and had a very strong
crust. This went better with meats and cheeses than the oat bread.
If I make it again I'll increase the ratio of white flour to the
other flours and meals a bit to improve the texture.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I'm clinging to sanity by a thread. Hand me those scissors.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)