Ingredients:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1/2 cup egg whites, room temperature
- 1 teaspoon vanilla extract
- 1 cup toasted chopped nuts (almonds, pecans, or pistachios)
- 1/2 cup dried fruit (raisins, cranberries, or cherries)
Instructions:
- Prepare the Sugar Syrup:
- In a medium saucepan, combine sugar, corn syrup, water, and salt.
- Stir over medium heat until the sugar dissolves.
- Increase heat to high and boil, without stirring, until the syrup reaches the soft-ball stage (235°F or 113°C). This can be tested by dropping a small amount of syrup into cold water; it should form a soft ball that flattens when pressed.
- Whip the Egg Whites:
- In a clean, dry bowl, whip the egg whites with an electric mixer until stiff peaks form.
- Combine the Syrup and Egg Whites:
- Slowly pour the hot sugar syrup into the whipped egg whites in a thin, steady stream while beating continuously.
- Continue beating until the mixture is cool and holds stiff peaks.
- Add Flavorings and Mix-ins:
- Stir in vanilla extract, toasted nuts, and dried fruit.
- Shape the Nougat:
- Line a 9×13 inch baking pan with parchment paper.
- Pour the nougat mixture into the prepared pan and spread it evenly.
- Cool and Cut:
- Let the nougat cool completely, then cut it into desired shapes.
Tips:
- For a richer flavor, use brown sugar instead of white sugar.
- To prevent the sugar syrup from crystallizing, make sure all utensils and bowls are clean and dry.
- For a more intense flavor, toast the nuts and dry fruits in a dry skillet over medium heat.
Enjoy your homemade nougat candy!