There is a variety of confections, including Nougat.Soft nougat can be added to cupcakes, candy bars and other treats.The basic procedure for preparing nougat is the same regardless of which texture you prefer; the main difference between soft and hard is a change in cooking temperature
Step 1: The baking pan should be lined up.
Line the bottom and sides of the pan with paper.For later use, set it aside.Grease the bottom and sides of the baking pan with butter, shortening, or cooking spray.Parchment paper will make it easier to clean the pan.
Step 2: Ice will be placed in a bowl.
Place the ice in a bowl.Set it aside.It's a good idea to prepare ice even though it isn't necessary.If the syrup climbs above the desired temperature while you heat it, you'll need to use ice to shock the temperature back down.
Step 3: It is a good idea to check the candy thermometer.
To test the accuracy of your candy thermometer, dip the tip into boiling water.The temperature should be around 100 degrees Celsius.Even if your temperature was correct the last time you used it, you should still check it again to make sure it's accurate.It's possible to use a candy thermometer that doesn't read the correct temperature.Simply add the same amount of variation to the recipe.
Step 4: If that's applicable, melt the chocolate.
Before you start working on the main part of the recipe, you need to chop up and melt 2 ounces (60 g) of chocolate.Transfer the chocolate to a microwave-safe bowl by cutting it into small pieces.The chocolate will be completely melted and smooth after being microwaved in 30-second intervals.As you work on the nougat, set it aside.The chocolate won't solidify until it cools slightly.
Step 5: The sugar, corn syrup, and water should be put together.
Place the ingredients in a saucepan.The saucepan should be set over medium heat.
Step 6: Remove the sugar and cook it.
The sugar mixture must be heated on the stove until it reaches a boil.This will take about 10 minutes.Continue boiling the syrup for 1 to 2 minutes if the mixture reaches a boil but sugar is still present on the side of the pan.The steam should wash away the crystals.You can wash the sides of the pan with a wet pastry brush.
Step 7: Allow the mixture to reach the correct stage.
Continue cooking until your candy thermometer reads the ideal temperature.The temperature for soft nougat should reach the soft ball stage.The temperature for nougat should reach the soft crack stage by the end of the day.It will take anywhere from 6 to 12 more minutes.You can cook the sugar syrup at a higher temperature when preparing soft nougat.When preparing hard nougat, you can allow the sugar syrup to reach 300 degrees Fahrenheit.If the temperature goes above your ideal degree range, you can stop the cooking process by sticking the bottom of the pan into your bowl of ice.
Step 8: The egg whites can be beat.
Place the egg whites in a large heat-resistant bowl and beat them with an electric mixer until stiff peaks form.Beat the egg whites until they form stiff, glossy peaks.You only need to beat the egg whites until they become frothy if you prefer soft, fluffier nougat.If you beat the egg whites before cooking the syrup it will make you feel more comfortable.If you don't use them immediately, you'll need to work quickly once the syrup reaches the correct temperature.
Step 9: Prepare the egg whites with hot syrup.
Once your egg whites are ready, pour one splash or ladle-full of hot syrup into them.Use your electric mixer to mix it into the egg whites.If you are using a stand mixer, make sure the mixer is on low speed.Immediately after adding the egg whites, begin mixing on low speed with a hand mixer.The syrup should be poured as close to the side of the bowl as possible.
Step 10: The syrup should be put in the remaining one.
Continue to beat the mixture at a low speed once you've blended the initial batches of syrup into the egg whites.Try to keep the stream steady by pouring the syrup slowly.Continue at a slow pace until all of the syrup is added.
Step 11: When the mixture holds its shape, beat until it does.
Once the syrup and egg whites are barely combined, increase the speed of the mixer to medium and beat for another 2 to 3 minutes, or until the mixture seems thoroughly combined and stiff.If you start with stiff peaks before adding syrup, they will look less glossy than they did initially.
Step 12: Add any mix-ins that you would like.
When stiff peaks form in the nougat, you should add any mix-ins you wish to use.If you want to make chocolate malted nougat, you have to add melted chocolate and malted milk powder.Use your electric mixer to blend the ingredients.Simply add the desired ingredient to the nougat and stir or fold it in using a spatula to make a bar.If you want to mix and match, try not to exceed more than one mix-in.
Step 13: The nougat should be placed in the baking pan.
If you didn't add any mix-ins, pour the stiff nougat mixture into the lined baking dish.A spatula can be used to even out the nougat.
Step 14: Flatten a hard nougat.
Place another sheet of paper on top of the nougat.To smooth out the top, gently press the nougat through the paper.If you're preparing soft nougat, don't do this since the paper will be harder to peel away later.The nougat should be left on until the mixture cools down.
Step 15: Don't let it get too hot.
Allow the nougat mixture to sit out until it cools.You will need several hours to wait.Hard nougat can be kept cool in your refrigerator.The nougat should set to its final consistency during this time.It will become too hard to press into hard nougat.Soft nougat should not be completely hardened.
Step 16: Hard nougat should be cut into pieces.
Once it cools, you can cut it into pieces.Remove the nougat from the pan and peel the paper off.Cut the nougat into squares with a sharp knife.To force it through the confection, you'll need to rock the knife back and forth.
Step 17: The nougat should be kept in an container.
Store the nougat at room temperature for three days to a week.Wrap individual pieces of nougat in wax paper to prevent them from sticking together.There is a layer of wax paper on the bottom of the container.For a week, hard nougat should be good.For soft nougat, use it immediately or spoon the entire batches into the container and seal tightly.Soft nougat usually lasts for three days.The nougat can be kept in the freezer for about two months.You should thaw the frozen nougat for one hour in the refrigerator.