If you ever tried the chewy soft homemade nougat, you can't get enough and need another bite for sure! A real big of sweet goodness? You need this!
The main thing:
Other stuff:
Made by Véronique
Published at 2016-06-25, this recipe is for 8 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 27-06-2023
View the original recipe via:
https://ohmydish.com/recipe/soft-homemade-nougat
First combine water, sugar, honey, and glucose in a small saucepan. tip: the easiest way to get the glucose from sticking to your spoon, is using a hot spoon. Clip the sugar thermometer onto the small saucepan.
Heaton medium-high heat and the sugar mixture will start to bubble and it's ready when it has reached 128 degrees celsius or 262 degrees fahrenheit. This will take a while, especially reaching over 100 degrees celsius or 212 degrees fahrenheit.
It will reach its correct temperature, just be patient! heat up the oven to a temperature of 180 degrees celsius, or 356 degrees fahrenheit.
Roast the nuts in the oven for about 5 minutes, or until they're lightly browned and smelling amazing and set aside.
Degrease the bowl and whisk from your stand mixer, use a few drops of lemon juice and a paper kitchen towel to do this. Add the egg whites and beat them until they form stiff peaks.
Gradually pour the hot sugar mixture into the egg whites and keep on whisking at high speed for 5 minutes. Switch to the paddle attachment and add the zest of half a lemon, dried fruits, and roasted nuts.
Combine well and let it cool off slightly. Place a sheet of parchment paper on your work surface and pour the nougat mixture on top of it. Wrap with the parchment paper and then a layer of cling film to create a square.
We prefer soft nougat and it makes it easier to eat it if you use edible sugar paper on the bottom and top. Refrigerate the nougat square overnight, now you can use a hot chef's knife to cut the nougat into pieces. Enjoy!