A very similar recipe is used for making Gaz in Iran but instead of almond and dried fruits and the cocoa butter and vanilla flavour, rosewater and pistachios are used. They taste absolutely divine. But then again, I have heard that not everyone enjoys rose flavoured stuff.
Hello thank you for the recipe, may i ask what makes nougat strechy. My nougat turns firm but still soft, the only thing that it misses is the stretch part which i really enjoy.
I recently discovered your channel. I made this recipe yesterday, had to buy a thermometer and I wanna say… it is MARVELOUS. I had to read about the sugar syrup, the types of sugar and other articles on your site, I know nothing about cooking and this has been a great learning experience! It came out perfectly! Temperature control was a bit hard, and I had to gather my knowledge about the sugar syrup ratios from elsewhere (I used 250mL of water per the 400gr of sugar). I applaud your recipe, your channel and the time you spend writing your articles and making your videos.
Thank you so much for your kind words! I'm so happy your nougat was successfull! :) Regarding quantity of water - I get a lot of questions about this. I never weigh water, I just put enough water to cover the sugar. When the syrup reaches desired temperature it will always have exact amount of water in that moment. So, you can put even 400g of water and make this recipe, only you will cook your syrup for a really loong time. :) But I understand the question, I guess it is matter of experience. :)
Yes me too soooo happy to have found you.😀I have been looking for a nougat recipient (that doesn’t blow your mind) I will be making this for Christmas baskets 👍
@@pastrymaestra I am hoping so. I followed your Dacquoise cake recipe. Everybody loves it. So I am sure that this will turn out great too. Following you carefully. 🎇💕💕
Hi Teresa. I've been watching your videos a lot and I absolutely love the way you teach everything in detail and also the additional information. I had a question about this recipe. Is it possible to skip the glucose syrup (3:19) ? I want to make this but I can't find glucose near where I live
Hello, thank you for your kind words! You can swap glucose syrup with corn syrup (if you can find it where you live), or you can make a substitute by cooking 200g of water, 450g of granulated sugar and 1g of citric acid (or 10g of lemon juice) to 115°C (240°F) . Leave it to cool down and store in a jar. :)
@@pastrymaestra How bad is it that it will be very sweet? You either enjoy it to the fullest of not. I grew up eating deserts with sugar syrup and I still do and it makes them very delicious. Back when I was a kid an old man used to sell what we call white halva, and it was similar in taste like the white part of nougat. It was a heavenly taste.
There is no an ideal substitute for cocoa butter unfortunately. Some people use hydrogenated fats instead (like margarine), but the flavor is inferior. You can omit cocoa butter, but the texture of your nougat will be more chewy, if that doesn't bother you. :)
Hi, I used multi-floral honey, light in color. It might be darker if you used darker honey, or if your syrup was cooked to a higher temperature than 155°C, and it started to turn into caramel. Also, if you've put dark colored vanilla extract or paste it can make your nougat yellowish. I hope it was tasty, though - that is the most important thing! 😁
Hi!! I made the nougat. I flow the instructions to the T. But my nougat never solidified. It’s like a melted candy. Can you please tell me what I did wrong? Thank you.
My lettuce nougat is creamy but not hard after electric egg whisk, but my freezer is a cooler and not a deep freezer and can only make it slight Marshmellow texture but creamy. How do you make nougat hard without deep freezer? After electric whisk set on high/medium speed or sugar syrup has to be hot? I used sugar syrup but cooled it in the freezer cause I want to see how sticky sugar syrup is like when cooled too.
Hi , thanks for great video ,but can u tell me about the grams of the all items for nougat candy pls( how many grams for honey, sugar, eggs white, nuts ,and what is gluco ( the one u at with the sugar syrup)?
may i know what causes nougat to turn out too sticky and out of shape? also, i’d like to know if i do not want to make so much nougat and reduce all the quantity equally, would it still work? if i’d like to make it less sweet and reduce the amount of sugar / honey or replace sugar with honey , would it work?
hello Teresa, I would like to make your recipe which has very clear and precise instructions and measurements of the ingredients except for the amount of water you add to the sugar before boiling it. Please would you be so kind and let me know the quantity of water.? Thank you
Hello Moira! The amount of water is not stated because I didn't weigh it. You should put small quantity of water, just enough to cover the sugar. If you put lots of water, you will have to cook your syrup longer to achieve the desired temperature. Enjoy making nougat! :)
I don’t usually like nougat the taste and texture Yet at the markets they sell nougat with nuts only and the texture of the binding mixture dries to a firmer consistency I like the bite and pull at the nougat where as some of the other’s I’ve tasted were. pasty and too soft,
Hi Carmel, thanks for watching! I understand what you're saying - if you want to make nougat and adjust it to your liking, you can increase the quantity of nuts. That way you will get the ratio you like - the more nuts and dried fruits you add, less binding mixture! :)
You can just sift some powdered sugar onto parchment paper, transfer the nougat onto it, and sift some powdered sugar on the top to prevent it from sticking. :)
Thanks again for your kind words, I'm so happy you liked it! Glucose syrup sweetens, prevents recrystallization of sugar, adds volume, and softens the texture of candy. You can swap it with corn syrup if you can't get it where you live. 😊
I keep it in cool and dry place for a couple of weeks. Make sure you wrap it well in the cellophane as soon as you cut it ,and store in an airtight container.
@@sonjatatishvili-timme9793 it should be soft and sticky when you make it, so you did well! You should leave it in cold and dry place overnight and then cut it with sharp oiled knife. It will set a bit, but this kind of nougat isn't very hard. Enjoy!
Hello, actually where I live there is one thickness only. 😀 I found that standard here is about 0,4mm. I use the paper to prevent fingers from sticking to nougat, so any thickness would be fine I guess. I hope this helps. 😊
Hi. Thanks for sharing the recipe. I've tried it. It came out good except that after cutting it looses its shape after about 30 minutes. Do you have any idea why? For how long do you let it rest? I let mine rest for about 4 hours..
Hi, so sorry to hear that! This is soft nougat and if it is very hot and humid it will melt. I leave it to set overnight. Then I cut it, wrap each bar in cellophane and store in fridge. That way it won't melt or soak humid air from the fridge. 🙂 If you want it firmer anyway, you can increase the temperature of syrup by about 10°C.
You should put just enough to cover the sugar in the saucepan, like in video. :) If you put more water, you will need to cook syrup for longer period of time until it reaches desired temperature.
Well, this is a tricky one! So, first thing you should know is that there is a 100% pure maple syrup, BUT there are also various substitutes for this product (that have a significantly different viscosity and a much, much higher water content) like "pancake syrup", "table syrup" or "maple-flavored" syrup! Now, if you are going to use maple syrup, use ONLY a 100% pure one! Second, I personally have never tried to make the substitution you are asking about, so I can't give you a definite "yes" or "no" answer, but I can say this - IF you are going to replace honey with maple syrup, use this formula: 1cup of honey = 3/4cups of 100% pure maple syrup plus 1/2cup of sugar. Finally, you must know that there is a HUGE difference in viscosity between honey and maple syrup, and - last but not least - maple syrup has its own, distinct flavor so the end result (taste-wise) will be quite different in comparison to my recipe. However if you decide to make the switch, please let me know what was the result! Good luck, and have a sweet day!:)
maam can i have your complete recipe procedures id like to make it too and give it try to business id liked to earn so I can save nad buy oven. I wanted to have oven
I keep it in cool and dry place for a couple of weeks. Make sure you wrap it well in the cellophane as soon as you cut it ,and store in an airtight container.
