Nougat

INGREDIENTS

Ingredients: 
3 sheets Rice Paper (15.5 cm x 23.5
cm)
500 ml (2 cups) Huletts White Sugar
250 ml (1 cup) Glucose Syrup
125 ml ( ½ cup) Huletts Golden Syrup
5 ml (1 teaspoon) Vanilla Essence
2 Egg Whites
75 g Butter, softened
125 ml ( ½ cup) Chopped Cherries
125 ml ( ½ cup) Chopped Pecan Nuts
125 ml ( ½ cup) Cashew Nuts
Method: 
Grease a 19 cm x 29 cm rectangular
pan. Trim 1 ½ sheets of rice paper to
fit the base of the pan.
Combine the sugar, syrups and vanilla
essence together in a heavy-based
saucepan and stir over low heat
without boiling until the sugar
dissolves. Bring to the boil. Boil
rapidly, without stirring, for about 6
minutes or until the temperature
reaches 138°C (small crack stage) on a
candy thermometer (a teaspoon of the
mixture will snap when dropped into a
cup of cold water). Remove from the
heat.
Meanwhile, beat the egg whites until
stiff peaks form. With the beater
still operating, gradually pour the
hot syrup mixture in a thin steady
stream into the egg whites. Beat for
about 3 minutes or until the mixture
is very thick and holds its shape. Add
the butter and beat for about 1 minute
or until the butter is combined and
the mixture is very thick. Stir in the
cherries and nuts.
Spread immediately into the prepared
pan and cover with a piece of well-
greased foil. Smooth the nougat with a
spatula and remove the foil.
Trim the remaining rice paper and fit
it onto the nougat. Leave to cool at
room temperature for about 6 hours.
Turn the nougat out of pan and, using
a well-oiled knife, cut into squares.
Notes: It is advisable to use a candy
thermometer for accuracy. Try to work
as quickly as you possibly can during
preparation.

METHOD

http://www.hulettssugar.co.za/step_into_
our_kitchen_gooey_nougat_special_occasio
ns_recipes

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