• Line a 28 x 22cm (11 x 8.5 inch) container completely with parchment paper. Set aside for later.

Chewy Caramel

• In a heavy-bottomed medium-sized saucepan, add the brown sugar, corn syrup, margarine, and coconut milk and heat over medium-low heat while stirring until the butter is all melted and the sugar dissolved.
• With a wet pastry brush, clean the sides of the saucepan of any sugar crystal. Increase the heat to medium and continue to cook the caramel without stirring until it reaches a temperature between 242-248°F (116-120°C).
• Remove the saucepan from the heat and stir in the vanilla and salt, being careful of the steam and splashback that can happen. If needed, quickly cool down the caramel by placing the bottom of the saucepan in a bowl filled with iced water.
• Transfer the caramel into the prepared container and smooth out with a heat resistant silicone spatula or metal offset spatula. Place in the refrigerator to cool completely.

Soft Chocolate Nougat

• In a heavy-bottomed small saucepan, add the sugar, corn syrup, and water and heat over medium-low heat until the sugar is dissolved and the mixture is transparent.
• With a wet pastry brush, clean the sides of the saucepan of any sugar crystal. Increase the heat to medium and continue to cook the syrup. When the sugar syrup reaches 230 (110C), start your meringue.
• Add the aquafaba ( previously reduced if needed to get the right consistency), xanthan gum, and cream of tartar in the bowl of a stand mixer and whip on medium for 3 minutes, or until frothy and then whisk start to leave traces in the aquafaba.
• Increase the speed to medium-high and whip for an additional 5 minutes, or until you reach a stiff peak meringue. Reduce the speed of the mixer to medium-low until the sugar syrup is ready. Add the vanilla extract to the meringue.
• When the sugar syrup reaches a temperature of 260F ( 126C) remove the saucepan from the heat and pour the syrup in a thin steady stream into the bowl with the meringue while still whipping on medium-low. Try to avoid pouring the sugar syrup on the whisk. Once the syrup is all incorporated, turn the stand mixer off.
• Melt the chocolate and fold it into the meringue with a silicone spatula until it is mostly incorporated. Add the sifted cocoa powder and continue folding until the mixture is uniform in color. Try to keep as much air in the nougat while folding as possible.
• Remove the container with the caramel from the refrigerator and spread the nougat on top of the caramel, making sure the nougat layer is level with the help of a large offset spatula. Place in the freezer for 1 hour, or until very hard, for easy cutting and dipping.

Coating

• Line a baking tray with parchment paper and set aside for later.
• Temper your chocolate using your favorite method, or use compound chocolate like prima dark coating.
• With a large offset spatula, spread a thin layer of chocolate on the nougat layer and leave to set before removing the filing from the container and releasing the paper. Trim the side of the filling and cut into 2.5 x 10cm (1 x 4 inch) bar.
• One after each other, drop a bar of filling caramel side down in the tempered chocolate. Using a chocolate dipping fork (or a regular fork), flip the bar over by pushing on the closer long edge of the underside of the bar. Quickly touch the surface of the chocolate with the candy bar in a quick up and down motion. This will remove the excess chocolate.
• Slide the coated candy bar onto the prepared baking sheet and mark a pattern on the top of the bar using the back of the chocolate fork.
• Leave aside until completely set. It is best to keep the vegancandy bars in the refrigerator before eating. Enjoy!