Ingredients
For the Fluffy Nougat Center
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 large egg whites, room temperature
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter, softened
1 cup mini marshmallows
1/2 cup powdered sugar (for dusting)
For the Chocolate Coating
3 cups semi-sweet chocolate chips or chopped chocolate
1 tablespoon coconut oil or vegetable oil
Instructions
Prepare the Pan
Line a 9×9-inch baking pan with parchment paper, leaving overhang on the sides for easy lifting. Lightly grease the parchment paper. Dust lightly with powdered sugar to prevent sticking.
Make the Sugar Syrup
In a medium saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring until sugar dissolves. Stop stirring and allow the mixture to boil until it reaches 240°F (115°C) on a candy thermometer (soft-ball stage). This is crucial for a fluffy but stable texture.
Whip the Egg Whites
While the syrup is cooking, beat egg whites and salt in a stand mixer on medium speed until soft peaks form. Once the syrup reaches temperature, carefully pour the hot syrup in a thin stream into the egg whites while mixing on medium-high speed. Do not pour directly onto the whisk to avoid splashing.
Create the Fluffy Base
Continue beating for about 6–8 minutes until the mixture becomes thick, glossy, and fluffy. Add vanilla extract and softened butter, beating until fully incorporated. Fold in mini marshmallows quickly before the mixture sets.
Set the Candy
Immediately spread the fluffy mixture into the prepared pan. Smooth the top with a lightly greased spatula. Let it sit at room temperature for 4–6 hours, or until fully set and firm.
Cut the Bars
Lift the candy out using the parchment overhang. Dust your knife with powdered sugar and cut into rectangular bars. Place bars on a lined baking sheet.
Prepare the Chocolate Coating
Melt chocolate and coconut oil together in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring until smooth and glossy.
Dip the Bars
Using forks, dip each fluffy bar into the melted chocolate, coating completely. Let excess chocolate drip off, then place on parchment paper.
Set the Chocolate
Allow the bars to sit at room temperature or refrigerate for 20–30 minutes until the chocolate is firm.
Storage
Store in an airtight container at room temperature for up to 5 days. If your kitchen is warm, refrigerate and let sit at room temperature for 10 minutes before serving for the best texture.
Tips for Perfect Fluffy Candy Bars
Use a candy thermometer for accuracy.
Pour syrup slowly to avoid scrambling the egg whites.
Work quickly when spreading the mixture — it sets fast.
You can add chopped nuts or a thin layer of caramel before coating for extra texture.
These chocolate-covered fluffy candy bars have a soft cloud-like center and a satisfying chocolate snap on the outside. Once you make them from scratch, store-bought versions just won’t compare.