Chocolate-Dipped Nougat With Dried Apricots
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
51
Spice
58
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Sugar1 cup
Water1 cup
Honey1 tsp
Pure Vanilla Extract1.5 cups
Semisweet Chocolate Chips (melted)Directions:
1
Special equipment: a candy thermometer Spray a 9 by 5-inch loaf pan with vegetable cooking spray
2
Line the bottom and sides of the pan with waxed paper, allowing the paper to overhang by 2-inches on each side
3
Lightly spray the waxed paper inside the pan
4
In a 2-quart saucepan, combine the sugar, water, and honey over low heat
5
Stir until the sugar dissolves
6
Bring to a simmer, and cook until the syrup turns amber and registers 315 degrees F on a candy thermometer, about 15 to 20 minutes
7
While the syrup is cooking, in a stand mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks, about 2 minutes
8
With the mixer running on low speed, slowly pour the syrup into the egg whites
9
Increase the speed to high and beat until the mixture is very thick, about 7 minutes
10
Beat in the vanilla extract
11
Fold in 1/2 of the apricots
12
Using a spatula sprayed with cooking spray, scrape the mixture into the prepared loaf pan
13
Sprinkle the remaining apricots on top
14
Fold the overhanging pieces of waxed paper onto the surface of the mixture
15
Refrigerate until firm, about 4 hours
16
Line a baking sheet with waxed paper
17
Remove the waxed paper from the nougat and discard
18
Using a knife sprayed with cooking spray, cut the nougat in half lengthwise
19
Cut each half into 8 pieces
20
Dip 1 end of the nougat into the melted chocolate and place on the prepared baking sheet
21
Refrigerate until firm, about 30 minutes