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I fond this video 2 years ago with a friend because we were curious about how to make nougat, and I've been watching your videos ever since. I've never cooked anything in my life but I still watch your videos because you da man
This looks great. You can also add orange blossom water for that special taste. How about splitting the extract - half almond extract, half vanilla. You said you think you overcooked the almonds - I think the different colors look beautiful.
Its just a standard recipe for it. Also all my new videos now contain subtitles and Dutch is one of them. Im slowly working on my older videos but it takes time. :)
put your mixer and other tools in a pan with boiling water and let it cook for about 5 to 10 minutes ..then its gone and the rest you can easy wash off in the dishes ..;D
I have come across this for the first time, since i only knew the newer videos. I have to point out, that i liked this video in some way more than i do like the newer, professional ones. This one is put together in a haste, somebody is working hard and has to keep his timing to get it right, this is what happens in anybody's home kitchen. Your newer videos all make it look like there is nothing delicate in timing, or just doing it, it's all just mixed "'til it's all well combined"! One way or the other, i like your videos, but watching one of the old ones, i can clearly see, that you have made tremendous process in making our vids professional. The price was to hide what hard work is behind all this, and to make it all look simple and fast.
This is fantastic! All the other recipes I looked at were way more complicated. Love the simple clear instructions. This is one I will be making for Christmas gifts. Thank you!
Glucose powder is quite easy to get hold of here in the uk. I checked online and found this - you could experiment and see. "....asked a chemist friend and he told me that the solubility ratio of glucose powder to water to make liquid glucose is 91gm powder to 100ml water. I mixed the powder into the water and zapped it in the mw for about 2 mins and it was fine. Recipe worked a dream!" hope that helps. by the way LOVE your channel Todd - simple easy cooking! thanks alot :)
I use different recipe with honey which also includes sugar in the egg whites, so much better taste with honey. I also add dried mango, cherries , cranberry, pistachios etc = less sugar per piece ! Exact thermometer is key to success. Anyway, thumbs up for this, use of the forms is really smart !
No, in fact i made two that day and they both turned out just fine. The colour may have beef of very slightly but both turned out exactly the same way :)
It is vanilla extract, that we add to our cake making. Thank you so much Todd for all the details as some did not ask us to use a Hot knife to cut the Nougat.
Oh yum, thanks so much for this recipe. I'm going to harvest my almond trees this week and was looking for a new way to use them. Can't wait to try this.
Hi Mike, I just wanted to say after you made the nougat and placed in a greasd pan I wanted to say when you are making candy you should use butter to coat with not grease. I hope this helped. P:St you can find butter flavor in a spray, although I wouldn't use that as I just dip in the butter tub with hand and this makes your candy much more gooder. Thank you Mike for your video's we will subscribe. Linda from Ga.
Thank you for sharing your recipe. I will try your recipe with honey and icing sugar. I enjoyed watching your video no fuss just straight to the point, unlike some I saw that took over an hour to make. Many thanks.
Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. ... Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.
poor guy, instead of using speed increase on the video , he is sweating himself trying to do it fast but record the video at normal speed!! He is hilarious, really made my day :P
well i made one myself again and this time it did not get hard ...its stays soft ...I am going to ask one of my towns bakkerys to ask HOW they do it ..;/
Igniter4life it is very important to work with a temperature-scale for sugar. The reached temperatures is crucial. We tried it the first time with 135 ° and it was very sticky.
I like your cooking process, it is similar to how some candy factories actually make their nougat. Honey or corn syrup/glucose syrup can be used to substitute for one another.
A friend of mine made nougat once....stuck to anything and everything and was solid as!!! took us forever to get all the solid white nougat off everything it touched
Does it stick to your teeth, chewable but rubbery/stretchy and sticky? I'm trying to find a recipe for one candy and I think yours is exactly what I'm looking for, candy which I can't find anywhere in stores or local pastry shops for over 15+ years
Hi,,,,,,you said to scroll down for ingredients and "instructions." I see the ingredients but I can not see any instructions any where listed. Where am I suppose to find it? Thanks!
Thanks for posting this great video....all the others appear much more complex, and looks like the same results....will definetely be trying this out. They look awesome, and am sure taste the same!
What is the size of the baking tray, I am guessing 9x6in, but a) we don't have anything near that size and b) nobody sells that size that I can see. I could go 8x8in but at 20% bigger that might make the nougat too thin? Answers on a postcard please.
Would it turn out like nougat if you ground down the almonds into a powder after roasting? Say about coffee grind size. Or would that change the way it sets? Or is it okay to just leave the almonds out all together? I'm wanting to make a homemade candy bar and I'm not really wanting to have big hunks of almonds in it because my kids don't like nuts for some reason.
This is just like d Almendro we get..im certainly going to try this n let u know...thanks so much. .ive tried d kit kat n m&m cake..didn't come out like yours. .but ill try again. Thanks so much ★★★
With the rice paper i know where i can get it here which is in my local supermarket so im not sure for where you are. But i would guess that you should also be able to find it in your local supermarket as well with luck. With the conversion it is something im trying to do, understand it takes allot of time with the amount of videos i do every week. But i do have a link to a conversion chart which you can find on my home page.
dude you are my hereo!!!!! try making halva!!!! its a Greek recipe!!! but tastes amazing!!!! i know its a Greek recipe because i am Greek and i recommend it to the whole world!!!!!! there are 2 flavours by the way... vanilla and cocovanilla
I'm wondering if your candy is sticky? I cooked till 250*F, added 3 ladles to the egg whites then cooked the remaining sugar to 300*F, then added and combined well. I am just trying to figure out what I did wrong. Thank you!
Great video. When we were kids Brachs candy company made a Nougat candy fill with jelled candy pieces they no longer now I can try making my own. Thanks.
Hi Todd, if you want to use wafer paper, do you put it down first in the pan and then another layer on the top after you have poured it in when it is still hot?
First, I put a layer of parchment paper in my pan and then on top of the parchment paper, I put a sheet of wafer paper. Once the nougat is done mixing, I then put the hot nougat over the wafer paper. Then, I smooth out the top and place another piece of wafer paper on the top and smooth that out very gently with the bottom of a glass.
Todd's from NZ, where they use the metric system. In fat Myanmar, Liberia and the US are the only countries not using the metric system, and the Bahamas, Belize, the Cayman Islands, Liberia and the US are the only countries which prefer fahrenheit.
I'm not a Britt (sorry, if that's a derogatory term), so I don't quite know what glucose syrup is. Could I substitute corn syrup instead, or maltose syrup?
Like the video, though now curious on what the significant difference in glucose syrup vs corn syrup ? I would imagine you could uses either. But was curious on the difference in manufacturing the difference syrups.
