Nougat Candy Recipe How To Cook That by Ann Reardon
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- เผยแพร่เมื่อ 20 ธ.ค. 2012
- Recipe: goo.gl/nzcqyd Subscribe: bit.ly/H2CThat
How to make home made nougat candy from scratch
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Hi I am Ann, How to Cook Join me for creative cakes, chocolate & desserts. New video every Friday. SUBSCRIBE ( bit.ly/H2CThat ) for step by step tutorials for yummy desserts, sweet macarons, cupcakes, chocolate and cake decorating.
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I love how one can go back literally years on this channel and still finds high quality, well executed videos, I'm so proud of How to Cook That for becoming the success that it is today, I've been subscribed for as long as I had an account and I'm proud of that ❤
lol, a friend of mine watches the video when they are stressed even though they don't bake at all.
tips from my experience:
1. in the US, use confectioners sugar - the result is a snow white nougat.
2. you can sub about 1/4 of REAL maple syrup for the glucose without getting yellow nougat and it makes it absolutely delicious
3. keep a container with very hot water and drop your measuring cups and other utensils in it as you go - it melts whatever sugar is stuck to them fast and all you need to do is wipe them with a kitchen towel to use again
4. same goes for when you are done with the pan and beater - 5 mins in boiling water and all is clean.
5. when you return the pan to the stove to get to 300, turn the heat slightly down, wait about a minute and turn it to high again.
6. pour it on top of sugar sheets to make them completely flat. you can also cover them with another sugar sheet - the squares look perfect. the sheets can also be decorated.
7. cut the nougat with a hot knife for a perfect finish.
happy cooking!
Ariane M h.
Thank You!!!
lol katiekawaii you are a breath of fresh air! It is lovely to have someone from the US who understands accents rather than trying to tell me that I am saying it wrong :D lol
Thank you InVinos have a Blessed New Year : )
I've only subscribed to your channel recently but I've already gathered SO MANY genious tips! I've watched your chocolate tutorials. You are such an amazing cook!
Thanks for subscribing Deronda, Just checked out your channel, you've had a busy couple of months, lots of vids up already.
Hello Ann, every time I watch your amazing videos, I think that I can't stress enough how creative and talanted u r!!!!! Thank u for ur channel!!!!!
I love nougat - your instruction made it so much easier to make than I thought. I also love your chocolate flower tutorial so easy. Thank you - awesome content!!!
Oh my goodness you are the first person I've seen on youtube upload a recipe for this that I love. Your instructions are simple and easy to follow and your food comes out looking excellent. I wish I could make this in baking class in college. Urf. So good.
enjoy, merry Christmas
i didn't know that it was that easy to make nougat
wow this is so far my favourite video of this channel!!! I love nougat!!
Buon Natale e felice anno nuovo:)
I love all your videos you never disappoint , and you are the reason i started baking and i am only 11 years old thank you so so much I love you
thanks Cece Tuschl :)
lol
CeceLovely1
Are you still baking?
@@Yreads yes, would absolutely looove to know!
awesome akinoyume, have a merry Christmas
i would love this for Christmas!
Blimey, that was quick!
I will send you a link to another recipe, I have never tired it though so not sure how it tastes. Check your messages as I can not put links in comments.
Looks delicious, I wanna try this.
thank you for the recipe. i tired my first time and the result was very good.
Omg thank you for the recipe! My friend used to get nougats from Australia and share with me. Now I can make her some!
Looks yummy
I had them too, they will come off eventually and then you can make it
Your amazing. love your videos
(it will form a ball but you can easily squash it with your fingers) 245F = firm ball (holds it's shape better when you squash it) 260F=Hard ball (you can't squash it) 270=hard crack (it will set in the water immediately in the shape its poured in as and will snap when you bend it) 320F=caramel (it will start turning brown in the pan) 355=burnt (taste and smell burnt). You can take off the heat as you test or you will be at the next stage before you know it, can go from soft to caramel quickly
Hi sarah, I wrapped mine in baking paper and stored in an airtight container.
your voice relaxes me :)
Hi Marierise Sagrado, caster sugar is just white sugar ground more finely (not so fine that it is powdered though)
this really goes to show your talent y'know? this video is 7 years old even though the camera work isn't the greatest the video is still very solid and still is watchable even in 2020! Fantastic presentation and you really help me see just how easy is it to make some of these sweets at home
Cool!
Hi 10gully this one is tricky without a thermometer but not impossible. To get a feel for working with candy take 1/2 cup sugar a tablespoon of glucose syrup and 1 tablespoon of water into a pan, stir until dissolved, wash down sides of pan and boil without stirring. Every 30 sec take out a teaspoon full and drop it into a glass full of cold water. Leave for a couple of seconds and pull it out and feel it. It will go through these stages 230F thread (in the water dissipates) 235 soft ball...
Merry Christmas
These look beautiful with the nuts :)
It's been years that I haven't eaten nougat, now I want some :)
Merry Christmas knulfine
Love nougat, in Argentina we call it turron and it's a Christmas favorite!
Hi Danscentrum Dancediscovery, 2 cups of caster sugar = 3.6 cups powdered sugar. It will only work with pure icing sugar (some have cornstartch added, check the ingredients on the packet you need one that is just sugar nothing else). Or you could use normal sugar.
Hi romero271991, two reasons 1 to wash off any sugar crystals and 2 so that the thin layer on the sides doesn't burn before the middle is ready.
i want it now!!! :D
yummy
Hi wandanokeki, this is hard to cut too. If you add dried fruit and leave it for a day it will soften up, or if you want a softer nougat pour the second batch of sugar in at a cooler temp like 270 degrees, but then it does not hold its shape as well.
Hi ghazal8332, I think they would get int he way of the beaters when you are mixing in the hot sugar syrup.
Hi, I love your videos and I've watched a lot of them! :0) Yesterday I tried this recipe and did my best to do exactly what you did except I used aluminum foil because I didn't have any baking paper. I did grease the foil. The nougat completely adhered to the foil! Omgoodness I worked forever to peel it off. Another thing I noticed is that the candy is very tacky. I boiled the sugars to 250* F, added 3 ladles of sugar while my Kitchenmaid was running. I used the whisk attachment. Once the other sugar got to 300* F I added the rest and whipped till well combined. The nougat taste great, very marshmallowy (made up word! :))
Merry Christmas jcs790 and Happy New Year
Hi Noor abou-rass as @awesomestcrystal said the hot sugar syrup cooks the egg whites - the syrup is 150 degrees that is hotter than boiling water.
Hi crazycats2001, 2 whites, if you click on the link in the description below the video it will take you to the blog, the recipes are all written out there for you : )
Hey Ann, thanks so much for this recipe. I grew up in Melbourne and was privileged to have access to Darryl Leas chocolates. One of the sweets they had, which was amazing, was the hardest nougat I have ever had and it was called Bulgarian rock. When you bought it, they would break it up into bite size pieces with a little hammer. Alas, now Darryl Lea has now gone and I have never been able to buy anything nearly as good. Would you one day try this awesome recipe because I think you would make a fortune just selling it. Also one could buy a box of chocolates with 2 layers of hard, soft, dark and light chocolates. So sad to see such a beautiful Aussie product disappearing forever. PS. They sell some in Woolworths but nowhere near the assortments.
Do you have any tips on making Turkish Delights? Thank you
Waw ... ^_^thank u so mach
want some now!! :p
Hi dsigirl1043 this one is tricky without a thermometer but not impossible. To get a feel for working with candy take 1/2 cup sugar a tablespoon of glucose syrup and 1 tablespoon of water into a pan, stir until dissolved, wash down sides of pan and boil without stirring. Every 30 sec take out a teaspoon full and drop it into a glass full of cold water. Leave for a couple of seconds and pull it out and feel it. It will go through these stages 230F thread (in the water dissipates) 235 soft ball..
Amazing! Tell me, how do you clean your bowl and beater?
wow nice :)
This is from my country yay 😃
Hi dollylove237, Just fill the bowl with cold water, put the beater and any utensils in and leave them for about an hour and it will dissolve.
Hi could you please do a giant bounty tutorial as your other giant sweet bars were AMAZING thanks
جميل احسنتى 😊
I love your accent :)
very nice...........
Hi,
I love this recipe and I will try it when I have my mixer. What kind of mixer do you use? I read that some mixers can't handle the toughness of the setting nougat.
Thank you for your wonderful recipes! (you make a lot of people veeeery happy!!)
noooooooooogaaaaaaaart rules!
I would love to see more information on making nougat. Having tried similar to this several times I have yet to make a batch that is properly stable at room temperature and usually end up coating mine in chocolate to achieve something presentable. Ann - do your bars really hold their shape after slicing?
Love the video. My nougat never hardens. What could I be doing wrong?
nice videos
I like your video...
i actually just had some for the last few days.. hee hee ^ ^
Can this be clasified as a retro video? 😂
nice:)
hi fanta, i have done a 1D cake with the logo on the inside that you'll love. Find it on my channel under 'cakes'
Hi me from Holland, great!!! I love nougat:-) Question.. Is powdered sugar also possible?
i did,nt think it would would be that easy..!!!! thanx .....i wounder if you would tell me how to add flavors and colors to the mix ..i,m planning on using Mint Essence and green water food color...thanx again you are amazing...i,m learning so much from u
would this taste like meruienge (ugh i dont know how to spell it) because i saw you make "meruienge" before abd this was the same recipe so ya, woukd it?
How long can we pack and store them?
I just have a small question. Is it okay if the sugar syrup touches the sides of the bowl? Will the syrup harden if it does? Thank you.
True that, China blocks TH-cam so they don't have access to it :D
Do you have to put nuts or anything like that in the mixture?
Chynna Labata u can leave out the nuts. I don't like then in my candy too😉 Check out Ann's giant snickers bar video. She makes nougat with peanut butter and no nuts😉
Can you add jellies in this without them melting?
Make a one direction cake by the way it looks beautiful
Is it crunchy or chewy? :)
How can I make it additionally soft n chewy? Is there a way? I don't like hard or crunchy candies
If I add flower water and zafforan how much should I add ? Caus It more tasty with that
: )
umm hi. I am from the phillipines and i am a new subscriber of yours. and I would like to ask what is the difference between caster sugar and just normal white sugar ??
Can you make a soft nougat?
Instead of adding the dried fruits and nuts... Would I be able to add little gumdrops or ju-jubes? Also, is there a way to tell when the candy is done without a candy thermometer?
what kind of shop can you get glucose syrup at?
hi dukesoulrender, i think most supermarkets would have glucose syrup. if not, try a baking store
HI, I used to make nougat regularly but Ive ruined two mixers and four whisks so dont make it any more. How do you not ruin your mixer? Any tips?
Can I use wax paper ?
I don't have candy thermometer how else can I know when the mixture is ready?
this looks delicious!
too bad i have braces :(
hi ann I wanted to ask you about the nougat recipe if there is a way to do it without the candy thermometer can you please answer me as soon as you can. Thanks :)
sorry Amal Achouri you need a thermometer for this one, otherwise it will not set or will be rock hard.
thank you
+Amal Achouri
No you don't. You can always use the original method. Foodwishes has a video up on it.
I think I over beaten the egg whites after I put in the rest of the hot sugar. Would that of made the nougat like marshmallows?
Hi, thanks for the recipe. When I was little my parent use to bring nuga from Europe. I want to make the nuga much softer. How would I do that?
I think she
Penina Carlan Ann makes soft nougat in her giant snickers video. Check that out. The difference is adding half the sugar mixture with 250 F heat to the egg whites while whipping instead of adding 3 ladles like she does in this video. N then rise temperature to 300 F n pour the rest into the eggs. Soft nougat😍
my son is allergic to eggs, what should i be using for an alternative for eggs ?
I think i have tasted this before
Is this like a lighter softer kind of biscotti
Yesterday I was at my friends house and we made fondant and now my hands are all sore from kneading the color in but It was so fun(I'm 12)
hi Cate Cole, this is more of a soft type of candy (it doesn't have flour in it like biscotti). You've got to try it, it's delicious!
Marry Christmas nad06213
can you add coloring to the nougat and if so when would be the best time to do so?
yes james, i would do it just after you've added the hot sugar syrup to the egg whites
How To Cook That thanks!
How can you make it softer?
Eric Chen Ann makes soft nougat in her giant snickers video. Check that out. The difference is adding half the sugar mixture with 250 F heat to the egg whites while whipping instead of adding 3 ladles like she does in this video. N then rise temperature to 300 F n pour the rest into the eggs. Soft nougat😍