I found it and the taste is just what I remember - of course I'm older now and the memory may not be so good, but the taste is exactly what I wanted. I found all the ingredients and supplies at a Cake and Candy retail store. My technique needs some practice in getting the molds filled just right, but I must say, the last 6 bars look a lot better than the first 6 and they all taste good.
WALNUT CRUSH CANDY BAR Makes about 36-48 (3-inch) bars
Coat candy bar mold with melted DARK chocolate flavored coating.* Chill 1-2 minutes in freezer.
WHITE NOUGAT:1 cup marshmallow creme (recipe follows)
1 cup melted white coating (about 3/4 lb of Candy Kote Wafers - white)
1/4 cup chopped walnuts
Stir white nougat ingredients together well.
Press white nougat into chilled chocolate shell allowing about 1/8-inch at the top to cover with melted dark chocolate coating. It doesn't hurt to melt more coating than needed as when it cools, it can easily be "chipped" and put back in the bag for the next use.
*Just remember, when working with chocolate, Heat, Water and Odor can ruin a batch so: use dry utensils/bowls, melt the coating in a plastic (not glass) container in the micorwave in 15-20 second cycles, stirring between each cycle .. and NO LICKING YOUR FINGERS during the molding/capping process.
I've so far used two brands, Candy Kote wafers (from a company in Fort Wayne, IN) and most recently Peter's chocolate (later to become Nestle's Chocolate). Although they are both good, there is a definite difference, and in my opinion, Peter's is the better of the two - creamier, smoother on the tongue and a wonderful taste. - Tom
MARSHMALLOW CREMEWHIP AT LOW SPEED:1/2 cup plus 1 Tbsp. nulomoline (
liquid invert sugar)
2 Tbsp. plus 3/4 tsp.
dried egg whites (NOT dried Merringue)
HEAT TO JUST BELOW BOILING:1/2 cup plus 1 Tbsp. nulomoline
1 cup plus 2 Tbsp. light corn syrup
Add the warmed mxture to the whipped egg white mixture and beat at medium high speed until light. This should take 5-10 minutes. DO NOT UNDERBEAT.
Stir in:
1 tsp. vanilla (use white or clear vanilla so as not to discolor nougat.)
Shelf life is 2-3 weeks; 3-4 months in the refrigerator. Use this recipe in any of your recipes calling for mashmallow creme.
The recipe makes no mention of store-bought marshmellow creme - doesn't say you can or cannot substitute. I chose to follow the recipe exactly - at least the first time - and then maybe make adjustments.
