Home Made Nougat

Recipe By: Picnic Hamper by Jane Price Published by Murdoch Books

Category: Sweets

Makes 1 kg

Ingredients

• 2 cups sugar
• 1 cup liquid glucose
• ½ cup honey
• 2 egg whites
• 1 tsp vanilla extract
• 125 g unsalted butter softened
• 60 g almonds unblanched and toasted
• 100g glace cherries

Method

Grease a 18cm x 28 cm baking dish and line with baking paper.
Put the sugar, glucose, honey, ¼ cup water and ¼ tsp of salt in a heavy based saucepan and stir over a low heat until dissolved.
Bring to the boil and cook at a rolling boil for 8 minutes, or until the mixture reaches 122 deg C on a sugar thermometer.
The correct temperature is very important; otherwise the mixture will not set properly.
Beat the egg whites in a bowl with electric beaters until stiff peaks form.
Slowly pour one quarter of the sugar mixture onto the egg whites in a thin stream and beat for up to 5 minutes, or until the mixture holds it’s shape.

Put the remaining syrup over the heat and cook for 2 minutes (WATCH THAT IT DOES NOT BURN) or until a small amount forms brittle threads when dropped in cold water, or reaches 157 deg C on a sugar thermometer.
Pour slowly onto the meringue mixture with the beaters running and beat until the mixture is very thick.
Add the vanilla and butter and beat for a further 5 minutes.

Stir in the almonds and cherries with a metal spoon.
Turn the mixture into the tin and smooth the top with a palate knife.
Place in the fridge for at least 4 hours or until firm.
Turn out onto a large chopping board and cut into 2 x 4 cm pieces.
Wrap each piece in cellophane and store in the refrigerator.