To make great nougat, you really need to have a plan. You have to be legit focused. And(!), consider yourself warned, there are going to be a few minutes when you can’t answer the front door, or even look at your phone – boiling hot sugar is no joke. I’m going to show you how to make a fluffy, cloud-like, vanilla nougat candy. Because if you’re going to eat candy now and then, it might as well be homemade. You need to read through the recipe in its entirety before starting, so you have a sense of where you’re headed. You’ll also need a candy thermometer.
To the billowy, sweet, nougat base you can add all manner of flavors and spices. Or, stir in as many seeds, nuts, and dried fruit as the nougat will hold. The version you see pictured has vanilla bean, streaks of saffron, and a medley of nuts and seeds. The version in the video is slightly different. Part of the fun is experimenting with all the different ingredients you can add. A memorable favorite – lavender with loads of toasted white and black sesame seeds.
A few notes about this nougat recipe. A lot of nougat recipes use large amounts of corn syrup. The goal here was to get rid of as much corn syrup as possible, and preferably eliminate it altogether (I’m going to give variations with it, and without below). The version with a small splash of corn syrup is, quite honestly, less temperamental. But you can make nougat without it. What you see pictured here is a nougat made from honey, sugar, egg whites, and water as the base. Then there’s vanilla bean, and lots of nuts and seeds beyond that.
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