2006年11月20日 · My nougat set up to about the consistency of marshmallow creme. I later found out my candy thermometer was broken and very likely I didn't heat the syrup high enough (it had just barely begun a hard crack stage but was threading==once I began to question the thermometer I went back to the drop a bit in water method.

2004年10月3日 · The nougat came out great in terms of consistency and flavor. However, I was wondering how people store this after cutting without it all sticking together. I have it stacked in tupperware between sheets of parchment (with the glossy side against the parchment) and it is generally fine, but I was wondering how I could package pieces if I wanted ...

2016年8月29日 · Hi Franci - yes you can whip powdered egg whites (just reconstitute the powder with water). I've done it a handful of times for a variety of things (like buttercream and meringue cookies), but the consistency of the finished product (particularly with the cookies) was off.

2006年10月3日 · Nougat is most often made with hazelnuts and certainly the most common variety in Germany is hazelnut. Depending on the application, you can make a pretty passable product by mixing ½ milk chocolate/½ smooth, unsalted and unsweetened hazelnut butter (often available in health food shops).

2011年3月8日 · Confectionery partner, Barbara, and I have decided to make this tomorrow. For fun. And because we haven't made it before. It's fluffier than European nougat, which we have made a few times, and serves as the center for such goodies as 3 Musketeers and Mars Bars. OK. Chu says to refrigerate the nougat overnight and then dip it the next day.

2009年12月8日 · It's too late for Christmas, but it just hit me between the eyes. Edible rice paper. You can buy it at a Chinese grocery store. It could have been used to cover the nougat. I want to make the Chinese Milk Candy recipe in Anita Chu's (Pastry Girl) Field Guide to Candy and it calls for edible rice paper. Duh! Problem solved!

2006年9月11日 · Nougat for Homemade Snickers Bar 400 g sugar 150 g glucose (white corn syrup) 125 g water salt 60 g eggwhite 125 g peanut butterPrepare caramel rulers, frame or 8 by 8 metal pan, as per the instructions in the nougat class.Place sugar, glucose and water in small pot and bring to a boil.

2007年11月17日 · I have made a hazelnut truffle that turned out well. You could probably substitute the nougat paste. For 50 truffles it is 80 g room temperature butter, 100 g hazelnut paste, 100 g each melted and cooled milk and dark chocolate. I also added a bit of vanilla essence. Not sure why they call it nougat paste.

2004年1月30日 · Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and ...

2006年3月29日 · Nougat is made by whipping egg whites until they are light and frothy. Sugar syrup is then added, stabilizing the foam and creating "frappe." A number of other flavoring ingredients are then added to the frappe; each ingredient creates nougat with a different taste.