I love Italian style soft and chewy nougat. Most of the time all I can find is the hard kind and so I decided to try making it myself. Not too bad for you either as desserts go since it starts with egg white and includes nuts and dried fruit. There’s quite a bit of sugar and honey, but I actually cut that back a bit and now I can have this special treat without much guilt. Feel free to make it your own by adding chocolate, dried fruits, or even citrus peel. I tried it with chocolate and it actually melted in, made cool looking swirls, and was really good. Let me know what you try.
You are supposed to use edible rice paper on both sides of this sticky treat. If you plan on packaging the nougat and giving it out to friends or storing it for a while, it would be wise to find some. I just used parchment paper sprayed with cooking spray and for serving in our house it was more than fine.
To make great nougat, you really need to have a plan. You have to be legit focused. And(!), consider yourself warned, there are going to be a few minutes when you can’t answer the front door, or even look at your phone – boiling hot sugar is no joke. I’m going to show you how to make a fluffy, cloud-like, vanilla nougat candy. Because if you’re going to eat candy now and then, it might as well be homemade. You need to read through the recipe in its entirety before starting, so you have a sense of where you’re headed. You’ll also need a candy thermometer.
Let’s get to the recipe
To the billowy, sweet, nougat base you can add all manner of flavors and spices. Or, stir in as many seeds, nuts, and dried fruit as the nougat will hold. The version you see pictured has vanilla bean, streaks of saffron, and a medley of nuts and seeds. The version in the video is slightly different. Part of the fun is experimenting with all the different ingredients you can add. A memorable favorite – lavender with loads of toasted white and black sesame seeds.
2 tbsp Butter
2 bags Mini Marshmallows (250g per bag)
2 bags White Chocolate Chips (225g per bag)
2 cups Gumdrops
Melt first 3 ingredients together until smooth.
Mix in gumdrops.
Spread on parchment paper lined 9×13 pan.
Chill overnight in fridge.
Cut into squares.
**can be stored in freezer