Soft Nougat

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blissful

Master Chef
Joined
Mar 25, 2008
Messages
6,269
Nougat
This turned out really good. We wanted a softer nougat than torrone. This holds its shape and is softer like taffy.



2 egg whites whipped
pinch of cream of tartar


14 oz sugar (weighed)
10.5 oz corn syrup
3.5 oz honey
4.5 oz water


Heat to 262 deg F with candy thermometer.
Stream candy into egg whites, then continue to whip for 5 minutes.
Mix in 2 cups raspberry gummy candies and 1 cup chopped hazelnuts.
Put into 9x13 pan, brushed with butter coated in corn starch.
Press down to smooth it with a piece of parchment w/pam.


Refrigerate, cut, wrap in waxed paper, refrigerate or freeze.


nougat.jpg
 
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