Source: Candymaking by Ruth A. Kendrick & Pauline H. Atkinson
Makes 64 pieces
Preparation time: about 1 hours
Tips: good by itself or in Caramel-Nougat Pinwheels.
Chewy Nougat
Almond, Pecan or Plain
Ingredients
Preparation
1 recipe (3 cups ~ 1 lb.) Mazetta
1 1/2 cups light corn syrup (16 1/2 oz.weight on scale)
1 1/2 cups sugar
1/4 cup butter, melted
1 teaspoon vanilla
1/8 teaspoon salt
Tempering dipping chocolate if desired for coating
Butter or line with parchment paper big enough to overhang the sides an 8-inch square baking pan; set aside.
Prepare Mazetta: (see note 2)
1. Using electric mixer, beat egg whites in large bowl until stiff; set aside.
2. In a 1 quart saucepan, combine corn syrup, sugar and water. Place over high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of the pan with a wet brush.
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3.Clip on candy thermometer. Cook syrup to 242F (120 C) or soft ball stage. Beating constantly with electric mixer, slowly pour hot syrup into egg whites; continue beating several minutes until mixture holds its shape. Place Mazetta in a medium size bowl; set aside
4. In a 1-quart saucepan, combine corn syrup and sugar. Place over high heat and stir constantly with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides with a wet brushes.
5. Clip candy thermometer. Cook to 280F (140C) or soft crack stage. Remove from heat and let stand undisturbed for 2 minutes. Without scraping, pour entire batch into Mazetta and stir with a wooden spoon
until smooth. Add butter, vanilla and salt and stir with a wooden spoon until butter is incorporated. Add nuts at this point is using any.
6. Pour into prepared pan. Allow to stand at room temperature until firm, about 3 hours. Cut and wrap in plastic wrap (see note 3), or dip in tempered chocolate.
NOTE: My favorite is the Pecan Nougat spread with a melted chocolate on top before cutting into squares. Result, a nougat square with a touch of chocolate.
1) Thin Mazetta with a little hot water for a tasty ice cream topping.
2) Mazetta is to be use immediately, or refrigerate in a covered container for up to 2 weeks.
3) I prefer wrapping candies in wax paper, however you most lightly dust the pieces with powder sugar or they will eventually stick to the paper. Only stick proof paper is parchment paper, howeverit is difficult to wrap small items with it.
MAZETTA: ( marshmallow cream) see note 1
2 egg whites
3/4 cup light corn syrup (8 1/4 oz weight on scale)
1/4 cup water
1/2 cup sugar
VARIATIONS
French Almond Nougat:
- reduce Mazetta to 2 1/2 cups (~12 ounces)
- increase salt to 1/4 teaspoon
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-add 1 cup whole raw almonds, add in final step before pouring into pan
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-cut in 1- inch pieces. Makes 117 pieces.
Pecan Nougat:
- add 1 to 2 cups of pecan pieces, add in final step before pouring into pan.
