Active Time: 1 Hour
Total Time: 2 Hours 30 Minutes
10 Bars or up to 40 Bite Sized Pieces
In a stand mixer with a whisk attachment, combine the water, versawhip and vegan gelatin and whip on medium speed
In a heavy bottom pan add the sugar, glucose powder and water and bring to a boil. Continue to cook until its 302°F.
Meanwhile, place the agave nectar in another pan on low heat. Once the sugar reaches 290°F, turn the versawhip mix onto hi speed.
When the sugar reaches 302°F lower the versawhip mix speed to medium and slowly pour the hot sugar into the mixture, being careful not to burn yourself. Once combined return to hi speed.
The hot sugar will activate the vegan gelatin so continue whipping this even if it looks too soft. The mixture will thicken up as it cools.
Turn the agave nectar onto hi heat and cook until 266°F.
Lower the versa whip mix speed to medium and slowly pour the hot agave nectar into mixture, being careful not to burn yourself. Once combined return to high speed.
Whip until the mixture reaches 170F.
Pour into the flexible molds, leave at room temperature to cool and set. Ideally this can be between 1/4 inch -1 inch thick depending on how big you want your candy bars to be.
In a heavy bottom pan add the brown sugar, glucose powder and water. Using the candy thermometer cook until 320°F.
Once temperature is reached, add the vegan butter, salt and oat milk and cook this mixture until 244°F. Once the temperature is reached, fold in the nuts.
Pour this mixture over the nougat in the molds. Allow the mixture to cool. When cooled cut into desired shapes. Similar to the nougat you can make this layer as thick or thin as you prefer.
If this is too difficult to cut or happens to be messy the bars can be frozen before cutting into desired shapes.
Finely chop the chocolate and place ⅔ of the chocolate in a double boiler.
Stir the chocolate until its melted and remove from the saucepan from the heat. Place an instant read thermometer in the chocolate and and cook to 120°F.
Remove from the heat, add the remaining chopped chocolate and stir until the temperature cools to 82°F.
Return to the simmering saucepan of water and rewarm to 88°F, stirring the entire time. Dip a piece of wax paper into the chocolate and examine it. If it dries quickly with a glossy finish and no streaks, the chocolate is tempered.
Keep the chocolate warm during the next few steps.
Pour 2 oz of chocolate onto a non-stick mat and spread it to about 1/8th inch thick.
Place the nougat and caramel pieces on the warm chocolate and allow it to cool completely. The chocolate will set to the bottom of the nougat.
Cut the chocolate and nougat pieces and peel them off the mat.
Place the partially made candy bars on a cold wire rack and gently pour the chocolate over the top to enrobe the bars.
Once covered remove the bars and place them on a piece of parchment paper and allow them to set fully before serving.