Remember that sweet tooth I keep telling you about? Well, it normally doesn’t include nougat. Have never been able to stomach the stuff….until I made my own. One of my favourite things about cooking and baking is that you can construct recipes to suit your own tastes and that is exactly what I did here:
My family celebrated Christmas in July this past weekend and it was fantastic! I like to make my gifts and this year I made nougat. I used to think it was super hard to do but found that you just absolutely HAVE to use a candy thermometer otherwise it will not work, after you have the thermometer it’s simple! I made mine with candied orange peel, cranberries and almonds to give it a Christmas twist but you really can use whatever you like!
- rice paper (about 3 sheets)
- 2 large egg whites
- pinch of cream of tartar
- 1/2 cup honey
- 2 cups white sugar
- 1/3 cup glucose syrup
- 1/4 tsp salt
- 1/2 cup candied orange peel
- 1/2 cup cranberries
- 2/3 cup almond slivers
- Grease and line a baking tin with some rice paper.
- Beat the egg whites with the cream of tartar until soft peak stage.
- In a small pot over a medium heat, boil the honey until it begins to look frothy. Slowly drizzle the honey into the egg whites while beating at a low speed.
- Turn up mixer to a higher speed and mix until it has cooled and it reaches stiff peak stage.
- In a pot, add sugar, glucose (careful, it’s sticky!) and salt as well as 1/2 cup of water. Bring to the boil over a medium to high heat. You can stir the mixture just until the sugar has dissolved, then place the thermometer in the sugar (must not rest on the bottom of the pot) and then LEAVE IT ALONE. If you fiddle with it while it boils it will crystallise. You can take a basting brush dipped in water and brush down the sides to get the last bits of sugar into the mix.
- Once the thermometer reads between 140C and 150C. You can turn off the heat and slowly drizzle the sugar mix into the egg whites while the mixer is set to a low speed.
- Beat until cooled, stiff and glossy. (Takes up to 15mins) It will be very gloopy and tacky.
- With a lightly greased spatula, fold in peel, cranberries and almonds.
- Pour into lined baking tin and spread out evenly. Cover with rice paper and pat and press smooth with your hands.
- Leave the nougat to set in the fridge for at least 2 hours. DO NOT BE FOOLED – it will look and feel set within a few minutes but if you cut it then, it will melt.
- To cut it up, grease a sharp knife with cooking spray and then cut the nougat into desired size chunks – mine were roughly inch by inch.
- To stop the cut edges getting too sticky you can roll them in a bit of icing sugar or corn flour.
- Wrap each individually in cellophane or seal all in an air-tight container.
These chewy chunks of holiday spirit are delicious and make a fabulous gift! Hope you will be able to make it your own this December!