What makes nougat soft

I ended up with the most fantastic chocolates filled with a super creamy nougat. HS: Hi Marjie! Brilliant recovery : Sounds amazing. A couple suggestions for next time. My guess is that your nougat didn't quite get hot enough. I always use a candy thermometer not a digital one , for better accuracy here. And, I never have trouble with parchment paper waxed is another story But, my bet is that if you let the temperature come up some, you're going to be in great shape the next time around.

Do you know how long the nougat will keep in the wrappers? I'm thinking of making batches for holiday gifts but not sure if they would stay fresh long enough. HS: Quite a while Britt - keep them in an air-tight container. I wonder if I could substitute some of the honey or sugar syrup with molasses.

Thanks for the great video. Could this go vegan with aquafaba? Love your site! Have been a fan for years! HS: Hi Samantha et al - I haven't tested the aquafaba version yet. If you beat me to it please report back. Seems quite promising! Have you ever tried inverted sugar made with sugar and lemon juice such as the kind in Patricia Wells' My Master Recipe book to take the place of corn syrup? She says it's a good substitute. HS: Hi Dana, no - I haven't.

This looks great, but. Judging from the recipe, it doesn't seem possible to do the mixing by hand, since there is a long period of mixing required. Would you advise that I even try the recipe by hand? HS: Any chance you have a hand blender - like with "egg beaters"? I think that would be my plan b! Is the honey amount measured as liquid or solid? I'm thinking it must be solid weight as a cup of liquid equals eight ounces, not twelve. Thanks for clarifying! The add-ins in the video appear to be peeled almonds and pine nuts.

Is that correct? It looks so yummy! Also the way you show the finished product at the end of every video with a slight twist is your signature.

I love it!! HS: Hi Tasha - they were these limoncello shelled almonds we had around, and pine nuts. And, thank you! Can I use raw, or unrefined sugar in this recipe? Thank you. HS: Hi Allison, this is one of the very few recipes where I use standard granulated sugar.

Heidi, can you estimate quantity for this recipe? How many 1" squares, say, or what is the dimension of your batons, and how many did it make? Thank you! HS: A small mountain. I wrote the recipe to make just about as much nougat as a standard kitchen maker can hold Total Time Time needed 20 min. Step 1 1 Put the ice in a medium bowl and set aside. Step 2 2 Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and set aside. Step 3 3 Stir together the sugar, corn syrup, and water in a medium saucepan.

Step 4 4 Begin whipping the egg whites on low speed for about 1 minute, just until they are a little frothy. Step 5 5 Add the vanilla seeds and salt to the nougat. Store in an airtight container at room temperature for 3 days or in the freezer for 2 months. If frozen, thaw an hour in the refrigerator before using. Leave a Review Tell us what you think. Reviews 3 Back to Top Triangle.

Then add the icing sugar and beat until they are combined. The mixture will increase in volume and look caramel coloured, but no need to panic, this is normal. Continue beating the mixture until it begins to thicken. It needs to be thick, but not too thick to mix in the nuts and scrape into the pan. Now fold in the nuts, and pour the nougat into the pan. Smooth out the top of the nougat, and cover it with rice paper. Let it set at room temperature for about 12 hours.

Once it has set, you can loosen the sides and tip the whole block out of the pan. Now it is ready to be cut! Make sure you have a big sharp knife to make cutting easier. If you keep the nougat for more than a day, I would suggest wrapping the pieces in cellophane, as they absorb moisture and become sticky very quickly. More in the Science Behind series: The science behind pavlova The science behind fudge The science behind chocolate chip cookies The science behind cupcakes.

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