Roman Nougat Candy Recipes

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HOMEMADE NOUGAT CANDY



Homemade Nougat Candy image

Reminiscent of the jewel speckled nougat candy sold in supermarket displays.

Provided by A Coalcracker in the Kitchen

Categories     Snacks

Number Of Ingredients 4

2 Tablespoons unsalted butter
2 bags mini marshmallows (250g per bag)
2 bags white baking chips (225g per bag)
2 cups small gumdrops

Steps:

  • Prepare a 9 inch x 13 inch pan by lining with parchment paper.
  • In a heavy saucepan over medium heat, melt together butter, marshmallows and baking chips, stirring often until smooth. Remove from heat. Allow to cool for 2 minutes.
  • Stir in gumdrops. Spread on parchment lined 9 x 13 - inch pan. (A piece of lightly greased parchment paper or silicone spatula help to press down and level out the candy.)
  • Cool completely by chilling overnight in refrigerator. Cut into squares using a very sharp knife.
  • Can be stored in refrigerator or frozen.

Nutrition Facts :

CHEWY ALMOND NOUGAT



Chewy Almond Nougat image

We've been making this nougat recipe for years. It continues to be a tradition for when the kids and grandkids cone home for the holidays. I've substituted pistachios for the almonds with wonderful results. -Vera Kramer, Jenera, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 5-1/2 pounds.

Number Of Ingredients 11

3 large egg whites
1-1/2 cups sugar
1-1/4 cups light corn syrup
1/4 cup water
ALMOND MIXURE:
3 cups sugar
3 cups light corn syrup
1/2 cup butter, melted
4 teaspoons vanilla extract
3 cups slivered almonds, toasted
1 teaspoon salt

Steps:

  • Heavily butter a 15x10x1-in. pan; set aside. Heavily butter a large bowl; set aside. In a stand mixer, beat egg whites until stiff peaks form. In a heavy saucepan over medium heat, combine the sugar, corn syrup and water. Cook and stir until sugar is dissolved and mixture cones to a boil, about 10 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) Cook, without stirring, until a candy thermometer reads 238° (soft ball stage), about 6-8 minutes., With mixer running carefully and slowly add hot liquid in a steady stream over egg whites. Beat 10 minutes longer or until mixture holds its shape and is lukewarm. (Mixture will be beginning to lose its gloss.) Transfer to prepared bowl., For almond mixture, in a large heavy saucepan over medium heat, combine sugar and corn syrup. Cook and stir until sugar is dissolved and mixture comes to a boil, about 15 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) With a clean spoon, cook and stir over medium-high heat until a candy thermometer reads 275° (soft-crack stage), about 15 minutes longer., Pour over mixture in bowl (do not scrape saucepan). With a large wooden spoon, stir until blended. Combine butter and vanilla; gradually add to almond mixture until blended. Stir in almonds and salt until blended. Transfer to prepared pan. Let stand at room temperature for several hours or until firm. Cut into squares. Wrap in plastic or waxed paper if desired.

Nutrition Facts :

SOFT VANILLA NOUGAT



Soft Vanilla Nougat image

Use this recipe to make Milk Chocolate Cup-of-Fluffs . Nougat has a light, chewy consistency, a bright white color, and a charming ability to hold on to crunchy things like nuts or caramel pieces.

Provided by Susie Norris

Categories     Candy     Egg     Vanilla     Edible Gift     Candy Thermometer

Yield Makes about 4 cups (785 g)

Number Of Ingredients 7

3 cups/355 g ice
3 egg whites
1 cup/200 g sugar
1/2 cup/120 ml corn syrup
1/4 cup/60 ml water
2 vanilla beans, scraped and seeded or 1 tablespoon vanilla extract
1/2 teaspoon salt

Steps:

  • 1 Put the ice in a medium bowl and set aside.
  • 2 Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and set aside.
  • 3 Stir together the sugar, corn syrup, and water in a medium saucepan. 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.
  • 4 Begin whipping the egg whites on low speed for about 1 minute, just until they are a little frothy. Continue cooking the sugar syrup until it reaches 245°F/118°C. (If your temperature goes higher, shock the syrup by setting the pan in the bowl of ice.) Pour a splash of the syrup into the egg whites, aiming for the space between the rim of the bowl and the whisk attachment. Continue whisking as you slowly add the rest of the hot sugar syrup. Increase the mixer speed to medium and whip until the nougat reaches a full, frothy foam, about 2 minutes.
  • 5 Add the vanilla seeds and salt to the nougat. Keep whipping until it forms stiff peaks, about 3 minutes more. Allow to cool in the bowl. Once it is at room temperature, it's ready to use in candy-bar production.

NOUGAT



Nougat image

Provided by Food Network

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

1 egg white
2 cups powdered sugar
1 teaspoon liquid glucose
2 tablespoons honey
2 tablespoons water
2 ounces sliced, peeled almonds, toasted

Steps:

  • Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff.
  • Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.
  • Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.

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