step 1
Make the caramel: Line a sheet pan with parchment paper, leaving 3-inch (7 cm) of overhang on each of the short sides and set aside.
step 2
In a large, heavy duty pot, combine the Evaporated Milk (1 can), Granulated Sugar (1 1/2 cups), Light Corn Syrup (1 cup), Heavy Cream (1/2 cup), Unsalted Butter (1/2 cup), and Kosher Salt (1 tsp). Bring the mixture to a simmer over medium heat, stirring constantly so that it does not burn on the bottom.
step 3
Continue cooking and stirring over medium heat until the mixture comes to a boil. Increase the heat to medium high and continue stirring until the mixture reaches 240℉ (115℃).
step 4
Quickly pour the caramel into the prepared baking sheet and use a heat-safe spatula to smooth the top.
step 5
Cool uncovered until the top has set, about 30 minutes. Cover with an additional sheet of parchment greased with non-stick spray. Allow the caramel to set up for a minimum of 3 hours before layering it with nougat.
step 6
Make the nougat: In the bowl of a stand mixer fitted with the whisk attachment, add the Eggs (2) [room temperature] whites and mix on medium speed until they resemble stiff peaks, about 5 minutes.
step 7
While the eggs are whisking, place a small saucepan over medium heat and add the Honey (1 cup). Keep the honey on the heat until it reaches 250℉ (125℃) on a candy thermometer.
step 8
While the honey is coming to temperature, place a medium saucepan over medium heat and cook the Granulated Sugar (2 3/4 cups) until it reaches 300℉ (150℃). Swirl the pan gently, now and then and use a pastry brush dipped in water to brush any sugar from the sides of the pan.
step 9
With the mixer running on medium speed, slowly pour the honey down the side of the bowl into the egg whites and let the mixer keep running. As soon as your sugar hits 300℉ (150℃). Slowly pour the sugar mixture down the side of the bowl and continue mixing until it is all incorporated. Add the Vanilla Bean Paste (2 tsp), Kosher Salt (1 tsp), and continue mixing until the temperature of the bowl is no longer hot, about 10 minutes.
step 10
Pour the nougat directly on top of the caramel and spread into an even layer. Top with a sheet of lightly greased parchment paper. Cover and let sit overnight before cutting.
step 11
Assemble the chocolate bars: Place a large mixing bowl over a pot with 1-inch (2.5 cm) of water over medium heat. Place the Dark Chocolate (1 1/2 cups) and Coconut Oil (1 Tbsp) in the bowl and let it melt until smooth.
step 12
Cut the candy bar into desired shapes the cleaner you can keep your knife the cleaner your cuts will be, and place in the melted chocolate. Remove from the chocolate using a fork and place on a wire rack to cool.
