Nov 20, 2006 · 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.

Oct 3, 2004 · 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 ...

Aug 29, 2016 · 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.

Mar 8, 2011 · 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.

Oct 3, 2006 · 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).

Jan 4, 2010 · Storage of Nougat Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts.

Aug 23, 2022 · If the temperature in nougat is high enough, there should not be a concern about egg whites. But I share your concern about marshmallow. Many chocolatiers use fresh whites in their marshmallow. Alternatively you can purchase dried egg whites (and there is a discussion of this on eGullet), but most if not all of them smell and taste terrible.

Dec 8, 2009 · Out of nougat wafer paper! Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts.

Nov 17, 2007 · 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.

Sep 11, 2006 · 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 …