Soft Vanilla Nougat
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
1 Put the ice in a medium bowl and set aside
2
2 Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and set aside
3
3 Stir together the sugar, corn syrup, and water in a medium saucepan
4
Bring to a boil over medium heat and continue to boil without stirring until the mixture reaches 235°F/114°C on a candy thermometer, about 6 minutes
5
4 Begin whipping the egg whites on low speed for about 1 minute, just until they are a little frothy
6
Continue cooking the sugar syrup until it reaches 245°F/118°C
7
(If your temperature goes higher, shock the syrup by setting the pan in the bowl of ice
8
) Pour a splash of the syrup into the egg whites, aiming for the space between the rim of the bowl and the whisk attachment
9
Continue whisking as you slowly add the rest of the hot sugar syrup
10
Increase the mixer speed to medium and whip until the nougat reaches a full, frothy foam, about 2 minutes
11
5 Add the vanilla seeds and salt to the nougat
12
Keep whipping until it forms stiff peaks, about 3 minutes more
13
Allow to cool in the bowl
14
Once it is at room temperature, it's ready to use in candy-bar production
15
1 Put the ice in a medium bowl and set aside
16
2 Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and set aside
17
3 Stir together the sugar, corn syrup, and water in a medium saucepan
18
Bring to a boil over medium heat and continue to boil without stirring until the mixture reaches 235°F/114°C on a candy thermometer, about 6 minutes
19
4 Begin whipping the egg whites on low speed for about 1 minute, just until they are a little frothy
20
Continue cooking the sugar syrup until it reaches 245°F/118°C
21
(If your temperature goes higher, shock the syrup by setting the pan in the bowl of ice
22
) Pour a splash of the syrup into the egg whites, aiming for the space between the rim of the bowl and the whisk attachment
23
Continue whisking as you slowly add the rest of the hot sugar syrup
24
Increase the mixer speed to medium and whip until the nougat reaches a full, frothy foam, about 2 minutes
25
5 Add the vanilla seeds and salt to the nougat
26
Keep whipping until it forms stiff peaks, about 3 minutes more
27
Allow to cool in the bowl
28
Once it is at room temperature, it's ready to use in candy-bar production