blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,415
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.
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.