Halloween Candy

Directions

• Salted Caramel Base
• Heat the sugar over medium heat, stirring until it is melted and golden. Remove from the heat and slowly pour in the milk and cream, little bits at a time, stirring thoroughly after each addition. Once all of the milk/cream is added, set it aside for a minute.
• Whisk the egg yolks until they are light and fluffy, about 2 minutes. Slowly whisk in the powdered milk and salt and whisk again until well blended.
• Add the egg/sugar mixture to a sauce pan along with the milk/cream/sugar mixture. Heat on medium low heat until it reaches 162, stirring frequently and scraping the bottom with a spatula to avoid cooking the eggs.
• Turn the heat on low once it reached temperature and stir constantly, letting the mixture reduce, for about 10 minutes.
• Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
• When ready, make in your ice cream maker based on the maker’s instructions.
• During the last 5-10 minutes in the machine, when the ice cream is about the texture of soft serve, add in your brownie pudding and peanut brittle (make sure they are all about the size of a pea or smaller). Don’t add it all in! Add handfuls at a time until you get your desired chunkiness.
• Add a layer of the caramel ice cream, followed by a layer of nougat creme to your desired ice cream container. Repeat the layers until all of the ice cream is in the container.
• Move to the freezer until hardened (at least 4 hours).
• Brownie Pudding
• Preheat the oven to 325 degrees and spray 2 small ramekins.
• Mix together the eggs and sugar for 5-7 minutes, until pale yellow.
• Add the flour, cocoa, and salt in the bowl. Mix to combine. Slowly add the melted butter and whisk until well combined.
• Pour the batter into the prepared dishes. Set them in a larger one, and add water to the bigger pan, until it is about halfway up your brownie pan.
• Bake for 25-30 minutes, until mostly set, but still moist and almost fudgy. Allow to cool completely.
• Nougat Swirl
• Beat the egg whites on medium speed, just until bubbly. Add the cream of tartar and beat some more until soft peaks form.
• In a medium sauce pan, mix together the con syrup, sugar, and water and bring to a boil over medium high heat. Stir just until sugar is dissolved completely, then stop stirring and allow it to continue to cook until the mixture reaches 238 degrees.
• With the mixer on medium low, slowly drizzle the sugary mixture into the egg whites. (Keep the hot saucepan close for later!)
• Turn the mixer back up to medium high once all of the sugar mixture has been added. Meanwhile, add the gelatin to a small bowl along with 1 Tbs cold water. Allow it to sit for a minute for the gelatin to completely soften and absorb the water.
• Once the gelatin is soft and the egg white mixture is shiny, add the gelatin into the hot saucepan to melt it. Once melted, slowly drizzle the gelatin mixture onto the egg white mixture. Continue to mix on high for 1 minute.
• Transfer to an airtight container until ready to use and refrigerate.
• Peanut Brittle
• Line baking sheet with parchment paper (no need to grease).
• Melt the butter over medium heat. Add the rest of the ingredients and cook until golden brown and frothy, about 6 minutes. (Note: This expands so make sure you are using a big enough pot).
• Spread the mixture into a thin layer on the prepared cookie sheet. Sprinkle with sea salt if you want it a bit salty. Allow to cool and then, when ready, break into pieces about the size of a single peanut.