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Bookmark or Share- American type soft nougat - Pastry & Baking - eGullet ForumsConfectionery partner, Barbara, and I have decided to make this tomorrow. For fun. And because we haven't made it before. It's fluffier than European nougat, which we have made a few times, and serves as the center for such goodies as 3 Musketeers and Mars Bars. OK. Chu says to refrigerate the nougat overnight and then dip it the next day.
- Out of nougat wafer paper! - Pastry & Baking - eGullet ForumsOut of nougat wafer paper! Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts.
- Nougat for Homemade Snickers Bar - eGullet ForumsNougat for Homemade Snickers Bar 400 g sugar 150 g glucose (white corn syrup) 125 g water salt 60 g eggwhite 125 g peanut butterPrepare caramel rulers, frame or 8 by 8 metal pan, as per the instructions in the nougat class.Place sugar, glucose and water in small pot and bring to a boil.
- Nougat is too soft, any remedies? - eGullet ForumsMy nougat set up to about the consistency of marshmallow creme. I later found out my candy thermometer was broken and very likely I didn't heat the syrup high enough (it had just barely begun a hard crack stage but was threading==once I began to question the thermometer I went back to the drop a bit in water method.
- Nougat - RecipeGullet - eGullet ForumsNougat. Adaptation of recipe from Time Life series Candy. Be sure to use a nicely flavoured honey and toast the almonds until very fragrant and quite dark. 65 g egg whites (2 large whites) 175 g honey; 220 g sugar; 45 g glucose (white corn syrup) 100 g water; 1 tsp vanilla; 300 g almonds; 125 g pistachios; 20 g pistachio paste (or almond paste ...
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