Peanut caramel on top of peanut nougat, wrapped in chocolate
keto corn syrup is a secret ingredient in these.
You can make something close to honey by mixing this 3:1 with water, boil at 230 for 5 minutes, stir in a few drops of honey extract, pour into a temperature-safe jar and let cool completely.
This should be done before it initially cools, just for convenience, your stove is already hot, and you can use the same pot.
peanut caramel
is cooled to a non-scalding temp, and poured into molds to halfway, preferably lined with clingwrap and a neutral-tasting nonstick spray for easier removal.
Let the caramel cool completely.
nougat
is poured on top of the caramel, and let set for at least 4 hours in the fridge, preferably overnight.
Chocolate – in progress.
I’m testing this out for a room tempereature-stable chocolate.
110g cocoa butter (1/2 cup)
24g whole milk powder (3tbsp)
35g cocoa powder (1/3 cup)
90g powdered sugar (3/4 cup)
= approx 1/2 lb