I was shocked to see Professor Richard Hartel! He is my major advisor at UW Madison and teaches candy science. His office is like Willy Wonka's factory and he's really cool!
They taste like bollocks, compared to REAL chocolate I remember buying Snickers bar, eating the chocolate and nuts, and throwing that filler in the bin I know. I was a spoiled kid
It doesn't taste good, it tastes awful; It tasted like sugary sugar which overpowers *ANY* semplance of taste or smell. It's awful, it's like if cocaine had a taste.
In Denmark (and I think germany) when we say nougat, we are always referring to Wiener nougat, which is made with cocoa and hazelnuts. It is not airy and comes in a firmer block, a bit like butter
Yes (German here), I remember this kind of Nougat, too, which explains the confusion. Though we could buy the other kind (usually honey nougats with varying nuts) under the name “Turkish Nougat”. Not sure how accurate Vienna or Turkey is as place of origin though.
Depends on the country within Europe. Seems like central to east europe and scandinavian countries use the word nougat for hazelnut paste, whereas in the benelux and France it means cubes of nougat with nuts.
Hey Adam, I just want to say it's really impressive how you've been able to incorporate a lot of your local and regional establishments into your videos. I would imagine it takes a little more legwork to find content that way, but I find your approach very refreshing.
Well, welcome to Adam’s channel- come for the nougat and stay for the brilliant cooking content. He’s a modern ‘Good Eats’ home chef with some really solid stuff. Check out his homemade pizza recipe if you like to cook/bake at all.
Fun fact: honey-almond nougat is its own kind of candy, with a much more firm and chewy texture; traditionally it's sold on its own in flat, wide bars or in squares. (the little chewy pieces of nougat in tolberone are reminiscent of that kind of nougat, which is why it's made with honey)
Yeah and its what we imediatly think about when we say nougat in france (and probably in italy and switzerland too). When I hear nougat and see the picture on the thumbnail i'm kinda like "wtf that thing isn't nougat!" XD
About the texture of softer packing peanuts too. Flavor is a little less glue-like. (What? You *don't* eat questionable substances that have been who knows where?)
I’m not sure if the word nougat is used differently in the US. But here in Europe „nougat“ is a very broad term. Most nougat I know doesn’t have any air in it. Like the spanish „turrón“ which has either a soft texture like marzipan or is hard like Candy (with whole nuts in it). Dark nougat is actually made mainly from hazelnuts and chocolate and is usually a soft cream (without air) much like Nutella
for some reason everything exported to the USA loses its authenticity. It becomes warped and corrupted, and usually less tasty. Even the pronunciation of the word is wrong.
My father was born in 1919. He and I were enjoying candy bars one day when he told me that in his youth, the Three Musketeers bar was actually constructed in three parts, joined by a chocolate covering. One part was chocolate nougat, one strawberry, and one vanilla, if I remember his description correctly. Our conversation took place around 1955, and at that time candy bars cost five cents, and ranged in weight from about 1 1/2 to a full 2 ounces. If I remember correctly, the larger size of Baby Ruth bar at that time was a dime and weighed four ounces.
everybody else seems to be taking this comment negatively - which is valid, because inflation is a bitch and I understand the frustration. and maybe it's because I'm drunk right now, but your comment made me smile. There's something so lovely about hearing about your father's memories from the 1920s, and imagining you two talking about the price of candy bars back in 1955. Now, the 1920s are considered history. Your father was born 102 years ago, which feels like an eternity. Yet, lamenting the price of a candy bar is such a universal experience.
@the super family ost I'm 60 (born in 1960) and remember the cigarettes my smoking cousin bought at a mom-n-pop store in the mid-70s when we were both 14-15 years old costing 50 cents a pack. In the early 70s (circa '70-'73), my dad would often bring home the giant-size Baby Ruth and Butterfinger bars from Safeway which cost 10 cents each, and the giant-size candy bars were much bigger than what you get today for $1.79 each.
That reminds me of the time I caught the ferry to Shelbyville. I needed a new heel for my shoe. So I decided to go to Morganville, which is what they called Shelbyville in those days. So I tied an onion to my belt, which was the style at the time. Now, to take the ferry cost a nickel, and in those days, nickels had pictures of bumblebees on 'em. "Gimme five bees for a quarter,"
I think a lot of europeans will make themselves heard on this one! There are even more kinds of nougat. I grew up in central europe where nougat is a dense, slightly crumbly paste made from hazelnuts. Wikipedia calls it "german nougat". Then there is the fancy "white nougat" which I assume western europeans would recognize as nougat (french/belgian people especially). American nougat is basically white nougat but cost-optimized and engineered to death/perfection. Then there's "brown nougat" which is more in the hard-candy territory and imho a pain to eat. EDIT: My intention was not to attack Adam's video (which is great as always), or to suggest european nougat is somehow better. Just wanted to contribute to the discussion :)
No doubt there is serious work being put into this but it’s not that difficult aside from scheduling to get experts to talk about their craft and knowledge. To be an expert the said field of study is likely something that you’ve been studying for a long period of your life. It’s part of your life and you probably like to talk to people curious about it.
@@indianasquatchunters yeah, this isn't as complicated that you can goggle it but asking an expert can guide you through fundamentals that you might miss or don't assume in your Google search question
It’s weird that this is considered nougat, but nougat as I grew up to know it, is a hard honey candy often with nuts added in. I was surprised to not hear from it in the video. They make the most delicious nougat in Sardinia, which is completely different from the nougat in candy bars
There's probably quite a few cases of the same name being used by multiple countries, but referring to different things (What the US, UK, and Canada consider "bacon" is noticeably different)... Just like there are cases where the same thing might even be referred to by different names even in the same country (e.g. submarine / sub / torpedo / hoagie / po-boy / grinder sandwich)...
I was initially confused by the title, since I thought everyone knew that nougat is made from hazelnuts. Turns out in Denmark, what we exclusively call nougat is internationally known as "wiener nougat".
Nougat in Denmark is mostly known as the paste made from almond and hazelnut cream, so I was also thoroughly confused when he explained that is was literally just any sugar mass with with air lol. Nougat er Odense nougat, Ike andet lol
I mean this the American definition. No wonder it's all about the sugar and industrial production and not about diverse cultural traditions or natural ingredients.
Finished my food science degree in the last week, with a dissertation in cocoa butter crystallisation. This explains some core concepts so concisely without dumbing things down too much.
Water. Protein. Sugar. Air. Long ago, the four nations lived in harmony. Then, everything changed when the Sugar nation attacked. Only the nougat - master of all four elements - could stop them. But when the world needed it, it disappeared.
My mom always said candy-making depended a lot on the weather outside, so she only made certain candies at certain times of the year, but she never knew the science behind it. Now I understand. I guess if she had known she could just tweak the recipe to make up for it she could've made candy anyways
I'm not even disappointed that nougat is a way to sell air as part of one's product. The nougat-less Aero and Crunch bars are two of my favorite things ever; one has air pockets, and the other has puffed rice, which has its own air pockets. I might be getting less actual mass of candy, but the mouthfeel makes up for it, by far. I feel more that not getting less candy, but am gaining a better experience in enjoying it.
"Three Musketeers" were called that because the originally had two dents or impressions in the top, so you could (theoretically) break them in three pieces and share them with friends. They're so much smaller now that the company doesn't bother any more. And they cost ten times as much.
Inflation babyyyyyy, purchasing power goes down, producers want to stay in a similar price range to what they had before, so they cut down on costs. Repeat this until you have something smaller/cheaper quality than the original while being several times more expensive, all because some schmucks can’t keep their hands off the printing press
Do they cost 10 times more in actual value or is this just that dumb thing people always say ignorant of inflation? "When I was a kid in 1930, a gallon of gas cost a nickel"
I just want to acknowledge the proffesionalism and art that it takes to run such a factory. It's great seeing those sort of traditions being kept alive!
But if everything get's fluffed with air, what happens to the air when it reaches your tummy and onwards? What happens when half of what you eat is just air trapped in food?
Back when I was working in retail hell and things were so slow and I was dying of boredom, I discovered that you can actually shape and sculpt 3 musketeers filling a lot like clay! You’d need a bowl of ice water for dipping your hands in to keep the material pliable as you shape. It can cure by air drying, it’s kinda neat. But clay is better if you’ve got it lol 😅
As a European, im highly confused now because here in Europe (or at least in Germany and its neighbours) nougat is always considered a solid or paste thats based on nuts (primairly hazelnuts if im not mistaken) EDIT: reading a bit through the comments it seems that the definition of nougat varies wildly between various countries
I'd say so as well, I believe other countries used the word because the newly created product or concoction resembled the nut paste you're mentioning. In the Middle East, there's also a thing called "Halva", which looks similar and I think it might result from a very similar process to the Nougat one, plus definitely adding milk. I think we can all agree they all benefit from the addition of some good Pistachio.
Yeah I know what you mean. Here, in Czech Republic, nobody calls this nougat. What we call nougat is a hazelnut cream, usually put into chocolate bars or balls. Here, the true nougat is sold as sweets named Turkish Honey (even tho it's got nothing to do with turkish honey). It comes from Poland, there they call it miodek turecki.
I make candy as a hobby (fudge mostly) and I still find it so fascinating how changing something small like 1 ingredient or 10 degrees of temperature can change what is produced SO drastically.
hey stupids! they put the weight on the bag & you can feel how heavy the bag is. Only a dunce is shocked when they open a chip bag. The air is for protection.
I think I've been here since one of his cookie videos went viral, i was expecting an intro, some blah blah blah then the content but nah this man whacks me with the cookie knowledge straight up no bullshit to the point. I fell in love instantly.
Well, to add more complexity to the discussion: "The nougat that appears in many candy bars in the United States and United Kingdom differs from traditional recipes and consists of sucrose and corn syrup aerated with a whipping agent (such as egg white, hydrolyzed soya protein or gelatine); it may also include vegetable fats and milk powder. " So, I guess it's a different kind of nougat - and what we expect today as nougat, isn't it? Well, I guess it depends on your geographical location, because nougat to me - and I'm only 54 - is absolutely NOT what they put in modern confectionary. It is, in fact, this: "Nougat is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates." So, that's weird - through the entire video (and a good video it is too!), no mention is made of the nuts or the candied fruit. To me, nougat is exactly the description above, it's a chewy mix of nuts and candied fruit in sugar and whipped egg whites - and it is often "protected" from being too sticky to hold in your fingers, by a thin sprinkling of ... well, I guess flour of some kind? I think this is where the USA ... and to some extent, the UK ... veer off a cliff in terms of what nougat actually is. Having said that, when I was a nipper (a young child), the kind of nougat I associate with the term, was common - it wasn't "within" a chocolate bar (candy bar), it was it's own thing. It was a chewy mass of nuts and fruit. It was also _ridiculously_ sweet - I mean, your teeth falling out as you eat it sweet. So, yeah, this leads to further confusion as the video makes the assumption (and it is a super valid and good video), that nougat is just the stuff you put _inside_ a "candy bar", rather than something edible as a "bar" in its own right. And that is what nougat is for me and always will be. The stuff inside a snickers bar? - not nougat. Totally NOT nougat... ... but then, hold on, a snickers bar has some nuts in it - just not in the "nougat" like stuff - so, I guess it's "deconstructed nougat"? So, snickers is actually pretty close to how nougat actually should be. I'll get my coat ...
Here I'm sitting like "yeah, finally someone gets at this", and as I read on I realize that there is yet ANOTHER thing called Nougat, which is the kind I grew up with and most of my landsmen will expect when reading that word. This version is primarily made from very finely ground hazelnut, sugar and cocoa. It might somewhat be called "marzipan but from hazelnut", but it is much darker and the texture is much smoother, and the high nut content versions are fairly firm in comparison. It also tends to melt in your hands, probably due to the high oil content overall. The things that are most definitely NOT in this are eggs and air!
@@fonkbadonk5370 This! Thats what nougat was to me my hole live. I am from Germany btw. it would be interesting to hear where you are from. I was so confused by the video saying nothing about nuts at all. I read the (german) wikipedia article about nougat afterwards and it was in line with my "definition" of nougat but it also mentioned "white nougat" in different variations. This is pretty much what adam talked about in the video but usually contains "solid" nuts and fruit like @matthew trow described. Weird how it bekame nut-free and still called nougat at least in (american-)english.
even in europe you have the sugar-egg nougat. it is important to distinguish between dark and white nougat. white nougat: made out of egg and honey/sirup dark nougat: made mostly out of hazelnut and cocoabutter dark nougat has more of a chocolat-feel and almost no air(most ofd the time)
@@NEHappyCamper You can get soft nougat with honey too. I literally tried to make turron with my mother yeasterday, which is a hard nougat normally. But when you make it, it's soft and chewy, you need to let it dry to make it hard. Ours is quite soft right now for example, but was even softer yesterday, before we let it dry a few hours in a low temperature oven
As a kid, I have learned to know what we called nougat as the good stuff. That was dark nougat, so the stuff made from hazlenuts and basically no air at all. You can get chunks of that stuff, but they are inded quite expensive, whereas white nougat is likely very cheap, even by weight, if it's just eggs and corn sugar. That most candy bars contain copious amounts of white nougat, and rarely dark nougat makes a whole lot of sense. Greedy bastards! Dark nougat definitely is the better of the two by far.
Ok so basically: 1. Sucrose regularly crystalizes, monosaccharides don't. More crystals means a cleaner break and less stretchiness. 2. More water = more pliability and boiling sugar to different temperatures just changes the amount of water you take out. 3. Proteins that form helices provide more springiness. 4. More air makes a lighter, fluffier product. Got it.
Almost 20 years ago, I was a touring musician, and I had an opportunity to tour around England. Definitely enjoyed noting the differences in our respective candies. Snickers bars there really struck me as being noticeably different, but I can’t put my finger on it. Oh, and those English £uckers got like 15 flavors of Kit Kats other than chocolate! Jealous…
Even Heinz ketchup tastes different in the UK vs the US... I researched it when I got back and discovered that Heinz changes their recipe slightly because the Brits prefer a slightly sweeter ketchup...
I live in Japan where there are dozens of different KitKat flavours. I've had so many different kinds I can't even remember them all: milk chocolate, white, dark, wasabi, stawberry, raspberry, sake, aloe, matcha, hazelnut, banana, orange, mint, ... Then you've got the fancy ones with crushed nuts and dried fruit.
I think you might be getting the UK mixed up with Japan because even in 2023 we only have around five flavours but typically most outlets will just have the standard milk chocolate..
The pronunciation is certainty different -- the Europeans invented and named nougat (correctly pronounced noo-gah) and the Americans got it wrong -- as they so often do -- even with real English words :p. The only part which bothers me, is when they think everyone else is saying it incorrectly. I always believe the correct way to say any name (person, place or thing) is the way the originator of the name says it.
There are (at least) 3 different confections that are called "nougat". The nut based, thick, creamy, almost chocolate like stuff you can for example buy in Germany especially around christmas. The white, egg and sugar/ honey based, very chewy stuff, sometimes called "soft nougat", like Turron and similar nougats commonly found in mediteranian countries. The sweet, airy stuff thats in candy bars like milky way, mars etc., which is what the video is talking about. But yeah, it's kind of confusing. I never called the candy bar stuff "nougat", becaoude I only knew nougat a very dense, nutty cream with no air at all.
Just as a point of pedantry that I think you'll appreciate as a person who values accuracy and specificity, the word is "hygroscopic", not "hydroscopic". Great video. Cheers!
Dude I’ve learned so much in this one little video. And I love Crown Candy’s products. Reminds me of the candy my grandparents used to keep around their house
No mention of french nougat D: (nougat de Montélimar)... When I think of nougat, I think of a standalone product (i.e. not in a chocolate bar), with almonds and a pretty strong taste of honey.
@@palaceofwisdom9448 I'm honestly not sure it's the same stuff. The nougat we buy as "nougat" is very very chewy, but the stuff you get in chocolate is much softer
NinjaCell I might be wrong, but from my experience eating American candy bars and French nougat, I suspect French nougat is like the nougat in the Charleston chew that Adam talked about; having much more corn syrup to inhibit sugar crystals
This was a really interesting video. I liked learning what it was, and I assumed that nougat is in everything because it's probably cheap. I was surprised to see payday on this list... But I guess I was naïve to think that my favorite candy bar was actually a brisk of caramel and peanuts.
Over here in europe the white nougat is known as french nougat or turkish nougat. There is another type of nougat thats made mainly from hazelnuts. The latter is a LOT more tasty but quite a bit more expensive as well. French/Turkish Nougat is actually dryed to a poin that it's breakable and usually includes pistacios. It's not bad either but as it has a VERY high sugar part you cant eat a lot of it :-D
We gotta appreciate the amount of effort he puts into these videos; from the editing, the research, the professionals, and the whole dumbing it down so the general public (like me) can understand. Such great work
Great video, a large amount of information is given clearly and you transition very smoothly between topics👍Taught me a lot about way more than just nougat, which was a nice surprise!
This feels like there's a joke that you have to know the above artists' work to understand... Can somebody explain it to people out of the loop like me?
In my area in Germany, Nougat is generally used for the one with cocoa and is more seen as a variety of chocolate. So I was rather surprised to see some of these things being called Nougat. Also we don't have 3 musketeers, the closest thing here is called Milky Way.
That because our nougat (Im german as well) is a completely different thing than the american nougat. Ours is hazelnut-creme, the american one is just fluffed sugar.
@@PrivateLZG Dane here and the nougat in the video was definitely not what I expected either. It's funny when you consider the fact that the word comes from the latin "nucatus" which implies nuts. It does explain, however, why I enjoy something like a Mars bar, but loathe nougat - they're simply different things with the same name!
@@PrivateLZG I was pretty sure nougat was made with some type of nut, so when he didn't mention it I was confused! this explains it, thanks! (I'm latin american btw)
it’s so weird hearing about different things in the south bc as i age i realize y’all have a completely different culture 😂 like i’ve lived in this country for 18 years, literally never even left it, and somehow no one ever told me that “divinity” is a thing
yeah, i was born down south and my parents both have a southern parent (idk where my mother’s father is from though we don’t talk about him much) but my idiot parents moved me and my sisters up north to a frozen wasteland when i was like 3 and my grandparents haven’t done a very good job of teaching me southern culture, i know the basics that everyone knows like chicken and waffles (which are heavenly btw), how disgraceful unsweetened iced tea is (although i came to that conclusion on my own before i heard my father talking about it with my papa), and how to make a proper sweet potato casserole (i will literally murder you if you put marshmallows on it instead of pecans and stuff), but they never told me stuff like this, like if i were to move back now i would seem like a northerner, my lack of accent aside
Where I live in Sweden Nougat is a super common ingredient, you can buy it in big blocks in pretty much every grocery store we even have candy bars that are literally pure nougat I always wondered why I never hear Americans talk about it since it's so ubiquitous in candy
Our Nougat isn't anything like the nougat in the video though, it's like a soft hazelnut chocolate bar (Viennese nougat). This isn't what we call French nougat either. Do you know if we have a name for the thing in Mars bars? That's US "nougat" with cacao I think. I have no idea what I'd call it in Swedish.
Been having a bad week, mentally. Your videos always cheer me up Adam. Thanks man, i really appreciate all the effort that goes into your videos. It shows.
oh i adore aero bars, i stock up every time i go to canada, which is usually a couple times every summer, i have not been able to restock myself because of the pandemic and american chocolate sucks, like i can get the same brand of just plain milk chocolate in canada and america and do a blind taste test and the canadian one is way better
@@anarchy6304 Access to good quality chocolate should be a basic human right! Therefore, if you trust a stranger on the internet, send your mailing address and a list of Canadian chocolates you usually get to WriteToJoshYaks[AT]gmail[DOT]com, and I'll mail you a Canadian care package. (If you'd prefer to see more of who I am first, check out my "Josh Yaks" TH-cam channel!)
Most people hate 3-Musketeers, but me being a Brazilian, I love it. In Brazil almost all Néstle products have nougat, and my Mom loves it, so I must too!
Beware tho, this whole video is tlaking about the mass produced, industrial and chemical nougat, which has nothing to do with actual real nougat, which comes from France and Europe as a whole, and that is made of egg, honey, and almond.
I love Milky way and Snickers... Nougat is absolutely amazing especially when combined with Caramel or Nuts of some kind. We really created quite an art with candy bars here in the US.
yea thx for this comment. this is "american nougat " i guess .... just like "american coffee" tastes not like coffe (according to the rumors ive heard. i never was overseas at the land of sugary drinks)
Yeah I think in many other parts of the world the first association with nougat is something like Gianduia, a creamy confection with hazelnuts and cocoa.
@@SusanIvanova2257 what? In France and I guess neighboring countries, nougat is basicly what he says, but with honey and nuts instead of the infamous sugar syrup!
New subscriber here. This is an excellent video, mixing a bit of ELI5 with some of the more complex science. It feels like this is well researched and I found a suprising amount of depth to make sure the viewer left with a better understanding of the subtle differences of Nougat vs. simlar confectionary products. Well done! Looking forward to viewing more of your videos.
Lordy, I have tried almost every one of those nougat candies over the years and never really gave a thought to the manipulation of one given ingredient in each of them, therefore guiding my questionable "likes" that I have stuck with all this time. Wow. The things you can learn. Great presentation, by the way. 😊
I love factories like Crown Confectionery! A company that has been making traditional sweets for over a century, that's fantastic. They know what their customers want and they consistently and reliably provide it. Doing this on a smaller scale means there is more attention to detail and better quality control than at a larger, more automated facility. Here's wishing them another successful century of making sweeties!
I watched this and only wanted to know what nougat was. I did not stop after finding out, and now I have a doctorate in chemistry, thank you! (But seriously, this is as interesting as Alton Brown and I learned so much which will be super handy in candy-making!!!!) THANK YOU :)
You deliver excellent content to your audience. It's very interesting material. All of your effort put into creating this video is much appreciated. I'm truly grateful for your help!
Beware tho, this whole video is tlaking about the mass produced, industrial and chemical nougat, which has nothing to do with actual real nougat, which comes from France and Europe as a whole, and that is made of egg, honey, and almond.
@@Nitrousatoll Is wanting better working conditions for working families, or wanting white collar criminals who caused the great recession of 2008, or wanting health care like every developed country, ironic? LOL.
where i’m from nougat is something completely different. it’s made completely out of hazelnuts and or almonds. what you’re describing we call french nougat.
Getting messed up with some friends years ago during the holidays we were pretty faded raiding his moms christmas candy my buddy literally turns to me and asked this exact question, like "What THE FUCK is a nougat, Bro?" Had me laughing hard.
Yeah, what he describes just sounds like an excuse to not write sugar on the packaging. I learned from the comments that hazelnut nougat is apparently called German nougat everywhere else. Well I’ll still stick with this stuff, it’s pretty much hazelnut marzipan and it’s delicious.
Oh wow! Those pecan logs are so good. I remember my grandparent s would bring us back those whenever they’d come back (to Canada) from vacations in Florida.
Adam i love this type of content, i go to food science College and you explanations are always on point and not afraid of driving people off with too much complexity, im subscribed for that kind of commitment with the science involved in food making.
Thanks for the candy science lesson. Some of this stuff might come in handy in adapting candy recipes to have low carbs. Corn Syrup--> Allulose Syrup & Sucrose-->Erythritol maybe
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I was shocked to see Professor Richard Hartel! He is my major advisor at UW Madison and teaches candy science. His office is like Willy Wonka's factory and he's really cool!
what is your major? food science?
Candy science sounds so fun haha
Wow he sounds cool!
Kinda got the Gene Wilder hair style going too
Omeedius 1500 he seems cool
"What is Nougat?"
* Immediately gives answer alongside scientific expert and digs deeper without any fluff *
*-->Instantly subscribed*
heh fluff
heh fluff
heh fluff
heh fluff
70th like nice
Nougats taste really good, so im guessing thats why
They taste like bollocks, compared to REAL chocolate
I remember buying Snickers bar, eating the chocolate and nuts, and throwing that filler in the bin
I know. I was a spoiled kid
@@KOTYAR0 honestly i hate snickers
@@sprite4800 Same. It makes everything it's in mildly worse.
@@sprite4800 its the peanuts that ruin it
It doesn't taste good, it tastes awful; It tasted like sugary sugar which overpowers *ANY* semplance of taste or smell. It's awful, it's like if cocaine had a taste.
In Denmark (and I think germany) when we say nougat, we are always referring to Wiener nougat, which is made with cocoa and hazelnuts. It is not airy and comes in a firmer block, a bit like butter
Yes (German here), I remember this kind of Nougat, too, which explains the confusion. Though we could buy the other kind (usually honey nougats with varying nuts) under the name “Turkish Nougat”. Not sure how accurate Vienna or Turkey is as place of origin though.
Yes😉And in Denmark,the white nougat with nutpieces in it, is called French Nougat....and not pronouncing the t...
Exactly, thats nougat in Europe.
Here in The Netherlands its a firm paste too. Only the bar at the top right with 3 colours comes close.
YES! I keep facepalming myself because Adam thinks this horrible sugar bomb is 'nougat'
Just realized nougat is a completely different thing here in Europe. It's a sweet hazelnut paste. Never realized up till now.
Depends on the country within Europe. Seems like central to east europe and scandinavian countries use the word nougat for hazelnut paste, whereas in the benelux and France it means cubes of nougat with nuts.
@@Tinky1rs yes here in Northern Europe it is also cubes with nuts
Yea, in english its called "german nougat".
We in Germany have the normal Nougat and the "Nuss Nougat" that means Nut Nougat and thats usually a hazelnut cream
Oh, so it's like hazelnut Marzipan?
Hey Adam, I just want to say it's really impressive how you've been able to incorporate a lot of your local and regional establishments into your videos. I would imagine it takes a little more legwork to find content that way, but I find your approach very refreshing.
I always want to be like Mister Rogers going out in Pittsburgh!
@@aragusea nice!
Where is his mask?
@@ehqwk Shot that footage months ago. Simpler times.
I dont think he should bother, it does'int contribute anything meaningfull to the video and i and im sure many people despise it.
I have no idea why TH-cam recommended this to me, but I'm glad they did, because I've been wondering this for a while.
I'm assuming google heard me talk about and eat a snickers bar yesterday and also because it read my mind when I thought "what is nougat?"
Same
Well, welcome to Adam’s channel- come for the nougat and stay for the brilliant cooking content. He’s a modern ‘Good Eats’ home chef with some really solid stuff. Check out his homemade pizza recipe if you like to cook/bake at all.
same, i was eating a "three musketeers" then i said what is nougat made of?
Same here - and whats really odd is I had a Snickers yesterday and started wondering about it again. Kinda scary that YT is reading our minds....
Fun fact: honey-almond nougat is its own kind of candy, with a much more firm and chewy texture; traditionally it's sold on its own in flat, wide bars or in squares. (the little chewy pieces of nougat in tolberone are reminiscent of that kind of nougat, which is why it's made with honey)
Yeah and its what we imediatly think about when we say nougat in france (and probably in italy and switzerland too). When I hear nougat and see the picture on the thumbnail i'm kinda like "wtf that thing isn't nougat!" XD
Candy bars are not real things 😂 nougat is honey and sugar with almonds, then it was bastardized by US candy makers to whatever is in a milky way
Yes!! for me that is the only, and real noga!! 😋👍 I am Dutch! 😉
I like how you keep saying the word protein. It makes me feel like I’m being healthier with each snickers.
add some protein
@@gord.w.p 😂😂🤣😭
Snickers nougat actually has peanut butter too. So more protein...
@Navi Navi joke
Who says protein is healthy? Too much protein every day would be really hard on your kidneys.
It's basically chocolate styrofoam.
Little known fact: After it's aged long enough, nougat turns into oldgat.
dad joke
@@tictac4949 Good dad joke. I am so stealing this.
*kids run screaming for the door.....
About the texture of softer packing peanuts too. Flavor is a little less glue-like. (What? You *don't* eat questionable substances that have been who knows where?)
I searched this "oldgat" up and all I got was old gay sex porno search results.
Gewgulkan Suhckitt so I like styrofoam?
"We need to make the product cheaper. What is cheaper than corn syrup?"
"Um... Air?"
"Get this man a promotion."
Margaret Thatcher was the co inventor of putting air into icecream.
Air taste like crap .... he's demoted
"Still too expensive..."
"Vacuum?"
"Absolutely not.. way too pricey."
"How about... space itself?"
"GENIUS!"
Lmao just like on Ice cream, they put more air in there than needed for making it cheaper.
@@arigatoespacialsuperadmiti7316 but you need it to be fluffy because you can't get in with a spoon if it's to dense.
I’m not sure if the word nougat is used differently in the US. But here in Europe „nougat“ is a very broad term. Most nougat I know doesn’t have any air in it. Like the spanish „turrón“ which has either a soft texture like marzipan or is hard like Candy (with whole nuts in it). Dark nougat is actually made mainly from hazelnuts and chocolate and is usually a soft cream (without air) much like Nutella
for some reason everything exported to the USA loses its authenticity. It becomes warped and corrupted, and usually less tasty. Even the pronunciation of the word is wrong.
My father was born in 1919. He and I were enjoying candy bars one day when he told me that in his youth, the Three Musketeers bar was actually constructed in three parts, joined by a chocolate covering. One part was chocolate nougat, one strawberry, and one vanilla, if I remember his description correctly. Our conversation took place around 1955, and at that time candy bars cost five cents, and ranged in weight from about 1 1/2 to a full 2 ounces. If I remember correctly, the larger size of Baby Ruth bar at that time was a dime and weighed four ounces.
This is really interesting, and totally explains why the name is "Three Musketeers"
I dont know how old you are but your dad was alive in the worst part of history
everybody else seems to be taking this comment negatively - which is valid, because inflation is a bitch and I understand the frustration. and maybe it's because I'm drunk right now, but your comment made me smile. There's something so lovely about hearing about your father's memories from the 1920s, and imagining you two talking about the price of candy bars back in 1955. Now, the 1920s are considered history. Your father was born 102 years ago, which feels like an eternity. Yet, lamenting the price of a candy bar is such a universal experience.
@the super family ost I'm 60 (born in 1960) and remember the cigarettes my smoking cousin bought at a mom-n-pop store in the mid-70s when we were both 14-15 years old costing 50 cents a pack. In the early 70s (circa '70-'73), my dad would often bring home the giant-size Baby Ruth and Butterfinger bars from Safeway which cost 10 cents each, and the giant-size candy bars were much bigger than what you get today for $1.79 each.
That reminds me of the time I caught the ferry to Shelbyville. I needed a new heel for my shoe. So I decided to go to Morganville, which is what they called Shelbyville in those days. So I tied an onion to my belt, which was the style at the time. Now, to take the ferry cost a nickel, and in those days, nickels had pictures of bumblebees on 'em. "Gimme five bees for a quarter,"
I think a lot of europeans will make themselves heard on this one! There are even more kinds of nougat. I grew up in central europe where nougat is a dense, slightly crumbly paste made from hazelnuts. Wikipedia calls it "german nougat". Then there is the fancy "white nougat" which I assume western europeans would recognize as nougat (french/belgian people especially). American nougat is basically white nougat but cost-optimized and engineered to death/perfection. Then there's "brown nougat" which is more in the hard-candy territory and imho a pain to eat.
EDIT: My intention was not to attack Adam's video (which is great as always), or to suggest european nougat is somehow better. Just wanted to contribute to the discussion :)
I'm a German and had to Google that too 😂 I didn't know Americans defined this as nougat and not the hazelnut one I'm used to
Yup! Absolutely!
Yeah, totally!
Yes!
Thank you!
I’m always impressed how much work you put in these videos to get professionals to talk about the topic. It’s awesome
Was thinking the same thing this video is excellent
i prefer these videos to the recipes!
I mean, he is a university teacher so that explains it
No doubt there is serious work being put into this but it’s not that difficult aside from scheduling to get experts to talk about their craft and knowledge. To be an expert the said field of study is likely something that you’ve been studying for a long period of your life. It’s part of your life and you probably like to talk to people curious about it.
@@indianasquatchunters yeah, this isn't as complicated that you can goggle it but asking an expert can guide you through fundamentals that you might miss or don't assume in your Google search question
It’s weird that this is considered nougat, but nougat as I grew up to know it, is a hard honey candy often with nuts added in. I was surprised to not hear from it in the video. They make the most delicious nougat in Sardinia, which is completely different from the nougat in candy bars
There's probably quite a few cases of the same name being used by multiple countries, but referring to different things (What the US, UK, and Canada consider "bacon" is noticeably different)... Just like there are cases where the same thing might even be referred to by different names even in the same country (e.g. submarine / sub / torpedo / hoagie / po-boy / grinder sandwich)...
You ever realize nougat is a palindrome for goo nut
Mmm, like Bit O' Honey!
I think this nougat which you mean is the traditional stuff
I was initially confused by the title, since I thought everyone knew that nougat is made from hazelnuts. Turns out in Denmark, what we exclusively call nougat is internationally known as "wiener nougat".
nah i think that is just nougat in the us, everywhere in europe i know its nuts/honey
Nougat in Denmark is mostly known as the paste made from almond and hazelnut cream, so I was also thoroughly confused when he explained that is was literally just any sugar mass with with air lol. Nougat er Odense nougat, Ike andet lol
Why can’t the world just fucking agree on something
I mean this the American definition. No wonder it's all about the sugar and industrial production and not about diverse cultural traditions or natural ingredients.
So US&A garbage food vs european quality food. Typical
Finished my food science degree in the last week, with a dissertation in cocoa butter crystallisation. This explains some core concepts so concisely without dumbing things down too much.
I know this is legitimately your degree and career but that entire sentence sounds fake
I love that he doesn't dumb anything down on this channel. Dumbing everything down is just contributing to the idiocracy.
What are you gonna do with that, go work for the NAACP?
Ah yes, the four elements: protein, sugar, water and air.
Water. Protein. Sugar. Air. Long ago, the four nations lived in harmony. Then, everything changed when the Sugar nation attacked. Only the nougat - master of all four elements - could stop them. But when the world needed it, it disappeared.
TheApexSurvivor lol
Making chocolate, the 5th element, the supreme confection 😉
TheApexSurvivor You actually went and did it, didn’t you.
@@theapexsurvivor9538 100 years passed and my brother and I found the new nougat, an airbender named naang
My mom always said candy-making depended a lot on the weather outside, so she only made certain candies at certain times of the year, but she never knew the science behind it. Now I understand. I guess if she had known she could just tweak the recipe to make up for it she could've made candy anyways
I know his son's were so excited when Adam got back from the store
That’s exactly what I was thinking!!!
*sons. sorry I had to :(
until they realized they had to wait until he was done filming lol
Ulas Onal you didnt have to man, you didnt.
@Federal Bureau Of Investigation Heil the Grammar Reich!
I'm not even disappointed that nougat is a way to sell air as part of one's product. The nougat-less Aero and Crunch bars are two of my favorite things ever; one has air pockets, and the other has puffed rice, which has its own air pockets. I might be getting less actual mass of candy, but the mouthfeel makes up for it, by far. I feel more that not getting less candy, but am gaining a better experience in enjoying it.
Aero bars are manufactured in my town! good times. love the consistence.
W Canada
Mmmmm. Crunch bars.
Which is exactly what candy is all about to begin with
Oh, I don't like those compared to other chocolate bars. I want density, not air pockets.
"Three Musketeers" were called that because the originally had two dents or impressions in the top, so you could (theoretically) break them in three pieces and share them with friends.
They're so much smaller now that the company doesn't bother any more. And they cost ten times as much.
“Originally, it had three pieces in one package, flavored chocolate, strawberry and vanilla; hence the name”
Inflation babyyyyyy, purchasing power goes down, producers want to stay in a similar price range to what they had before, so they cut down on costs. Repeat this until you have something smaller/cheaper quality than the original while being several times more expensive, all because some schmucks can’t keep their hands off the printing press
I much prefer the nougat in Snickers to the nougat in Three Musketeers. The Snickers nougat is denser and not as sweet.
Do they cost 10 times more in actual value or is this just that dumb thing people always say ignorant of inflation? "When I was a kid in 1930, a gallon of gas cost a nickel"
@@Digglesisdead nuts!?
I just want to acknowledge the proffesionalism and art that it takes to run such a factory. It's great seeing those sort of traditions being kept alive!
*It's all just sugar?"*
*always has been*
*bang*
*diabetes*
*death*
*diabetdeath*
*death*
@gapple * Companies: As long as it has a layer of chocolate from the outside we can call them chocolate bars.
Duke Nougat: "It's time to kick ass and chew caramel; anditsallstuckinmygums".
it's rare, but sometimes i read something so satisfying, i can just be done browsing the internet for the night. 'duke nougat' is one of those things
Aww giving me nostalgia lol ♥
I got shit to do Goldbloom!
I'm gonna kick
Duke Nukem didn't invent that line, but still a funny comment. You get my appreciation.
"The more air you can sell, the more money you can make."
Knew it.
In the food industry, water is known as Profitol, as the more you add the more money you make.
But if everything get's fluffed with air, what happens to the air when it reaches your tummy and onwards? What happens when half of what you eat is just air trapped in food?
@@ww-pw6di they just eat more to fill their bellies, which is good for you
The grand motto of chip bags
honestly if food didnt have air it'd be hard as a brick. Not good for teeth...
Back when I was working in retail hell and things were so slow and I was dying of boredom, I discovered that you can actually shape and sculpt 3 musketeers filling a lot like clay! You’d need a bowl of ice water for dipping your hands in to keep the material pliable as you shape. It can cure by air drying, it’s kinda neat. But clay is better if you’ve got it lol 😅
As a European, im highly confused now because here in Europe (or at least in Germany and its neighbours) nougat is always considered a solid or paste thats based on nuts (primairly hazelnuts if im not mistaken)
EDIT: reading a bit through the comments it seems that the definition of nougat varies wildly between various countries
I'd say so as well, I believe other countries used the word because the newly created product or concoction resembled the nut paste you're mentioning. In the Middle East, there's also a thing called "Halva", which looks similar and I think it might result from a very similar process to the Nougat one, plus definitely adding milk.
I think we can all agree they all benefit from the addition of some good Pistachio.
I'm in UK and nougat is white or pink and has nuts in it. It comes from Latin word meaning nut bread
Came here to see this. I read on Wikipedia that the nutty and brown nougat is the standard in German speaking countries and Scandinavia.
In Australia nougat is a solid sugar concoction with nuts in it.
Yeah I know what you mean. Here, in Czech Republic, nobody calls this nougat. What we call nougat is a hazelnut cream, usually put into chocolate bars or balls. Here, the true nougat is sold as sweets named Turkish Honey (even tho it's got nothing to do with turkish honey). It comes from Poland, there they call it miodek turecki.
This has so much “Good Eats” vibes. AB would be proud.
vlad j - i was about to comment the same thing; then i saw 2546 comments...ar is not as corny as ab, but dearly loved "good eats."
Why would the Arian brotherhood be proud of this
God, I haven't heard that name in so long. My childhood is crying 😭
I miss that show.
@@TURBOMIKEIFY man i feel you on that one for sure
they always say "What is Nougat??" but never "How is Nougat??" :'(
😔
Ill do you one better, why is Nougat?
“Wherefore art thou Nougat?”
Nougat?
@@matthewclemons8116 I understood that reference!
I make candy as a hobby (fudge mostly) and I still find it so fascinating how changing something small like 1 ingredient or 10 degrees of temperature can change what is produced SO drastically.
Saw your interview in Slate. Congrats on making it from a person writing the articles to a person being written about.
"The more air you sell, the more money you make"
... potato chip makers: STONKS!
Lays be like
"potato chips" or "one potato for a price of 1 kg"
if they didn't put air in the bag all the chips would get smashed and you'd end up with a bag of potato crumbs.
hey stupids! they put the weight on the bag & you can feel how heavy the bag is. Only a dunce is shocked when they open a chip bag. The air is for protection.
@@brianwilhelm3777 it’s also there to stop your chips from going stale! So if they want chip bags without air they want stale crushed chips!
Soo happy he's almost at 1M!! Been watching him when he had less than 25K
Same! It's been truly wonderful to his content increase in quality as time goes on.
@@MattWinchell exactly it's just so amazing. I still go back and watch his older videos
@@0megalul309 lmao true
I think I've been here since one of his cookie videos went viral, i was expecting an intro, some blah blah blah then the content but nah this man whacks me with the cookie knowledge straight up no bullshit to the point. I fell in love instantly.
@@jamescanjuggle lmao, that's his specialty. It was probably the broiled chocolate chip cookie video, that one got quite a bit of views
Well, to add more complexity to the discussion:
"The nougat that appears in many candy bars in the United States and United Kingdom differs from traditional recipes and consists of sucrose and corn syrup aerated with a whipping agent (such as egg white, hydrolyzed soya protein or gelatine); it may also include vegetable fats and milk powder. "
So, I guess it's a different kind of nougat - and what we expect today as nougat, isn't it?
Well, I guess it depends on your geographical location, because nougat to me - and I'm only 54 - is absolutely NOT what they put in modern confectionary.
It is, in fact, this:
"Nougat is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates."
So, that's weird - through the entire video (and a good video it is too!), no mention is made of the nuts or the candied fruit.
To me, nougat is exactly the description above, it's a chewy mix of nuts and candied fruit in sugar and whipped egg whites - and it is often "protected" from being too sticky to hold in your fingers, by a thin sprinkling of ... well, I guess flour of some kind?
I think this is where the USA ... and to some extent, the UK ... veer off a cliff in terms of what nougat actually is.
Having said that, when I was a nipper (a young child), the kind of nougat I associate with the term, was common - it wasn't "within" a chocolate bar (candy bar), it was it's own thing.
It was a chewy mass of nuts and fruit.
It was also _ridiculously_ sweet - I mean, your teeth falling out as you eat it sweet.
So, yeah, this leads to further confusion as the video makes the assumption (and it is a super valid and good video), that nougat is just the stuff you put _inside_ a "candy bar", rather than something edible as a "bar" in its own right.
And that is what nougat is for me and always will be.
The stuff inside a snickers bar? - not nougat. Totally NOT nougat...
... but then, hold on, a snickers bar has some nuts in it - just not in the "nougat" like stuff - so, I guess it's "deconstructed nougat"?
So, snickers is actually pretty close to how nougat actually should be.
I'll get my coat ...
Here I'm sitting like "yeah, finally someone gets at this", and as I read on I realize that there is yet ANOTHER thing called Nougat, which is the kind I grew up with and most of my landsmen will expect when reading that word. This version is primarily made from very finely ground hazelnut, sugar and cocoa. It might somewhat be called "marzipan but from hazelnut", but it is much darker and the texture is much smoother, and the high nut content versions are fairly firm in comparison. It also tends to melt in your hands, probably due to the high oil content overall. The things that are most definitely NOT in this are eggs and air!
Agreed ,
@@fonkbadonk5370 This! Thats what nougat was to me my hole live. I am from Germany btw. it would be interesting to hear where you are from.
I was so confused by the video saying nothing about nuts at all. I read the (german) wikipedia article about nougat afterwards and it was in line with my "definition" of nougat but it also mentioned "white nougat" in different variations. This is pretty much what adam talked about in the video but usually contains "solid" nuts and fruit like @matthew trow described. Weird how it bekame nut-free and still called nougat at least in (american-)english.
@@lenab5266 Germany as well. I kind of believe we're the outliers this time =)
He literally mentioned sometimes the protein is nuts. Also Charleston chews (also mentioned in the video) are literally just globs of nougat.
"...because more air in it, more profit you get." Kinda true for every industry.
Europe: we have this really nice creamy but almost solid thing made of nuts. it's called nougat.
America: right so we make this sugar
hard nougat is made with honey, soft is made with sugar. both have roots in europe.
even in europe you have the sugar-egg nougat.
it is important to distinguish between dark and white nougat.
white nougat: made out of egg and honey/sirup
dark nougat: made mostly out of hazelnut and cocoabutter
dark nougat has more of a chocolat-feel and almost no air(most ofd the time)
That's what I thought too
@@NEHappyCamper You can get soft nougat with honey too. I literally tried to make turron with my mother yeasterday, which is a hard nougat normally. But when you make it, it's soft and chewy, you need to let it dry to make it hard. Ours is quite soft right now for example, but was even softer yesterday, before we let it dry a few hours in a low temperature oven
As a kid, I have learned to know what we called nougat as the good stuff. That was dark nougat, so the stuff made from hazlenuts and basically no air at all. You can get chunks of that stuff, but they are inded quite expensive, whereas white nougat is likely very cheap, even by weight, if it's just eggs and corn sugar. That most candy bars contain copious amounts of white nougat, and rarely dark nougat makes a whole lot of sense. Greedy bastards! Dark nougat definitely is the better of the two by far.
Ok so basically:
1. Sucrose regularly crystalizes, monosaccharides don't. More crystals means a cleaner break and less stretchiness.
2. More water = more pliability and boiling sugar to different temperatures just changes the amount of water you take out.
3. Proteins that form helices provide more springiness.
4. More air makes a lighter, fluffier product. Got it.
Yep, love food science!!!
Almost 20 years ago, I was a touring musician, and I had an opportunity to tour around England. Definitely enjoyed noting the differences in our respective candies. Snickers bars there really struck me as being noticeably different, but I can’t put my finger on it. Oh, and those English £uckers got like 15 flavors of Kit Kats other than chocolate! Jealous…
Even Heinz ketchup tastes different in the UK vs the US... I researched it when I got back and discovered that Heinz changes their recipe slightly because the Brits prefer a slightly sweeter ketchup...
They tasted a lot nicer in the 70s and 80s, too sweet and poor quality chocolate now.
I live in Japan where there are dozens of different KitKat flavours. I've had so many different kinds I can't even remember them all: milk chocolate, white, dark, wasabi, stawberry, raspberry, sake, aloe, matcha, hazelnut, banana, orange, mint, ... Then you've got the fancy ones with crushed nuts and dried fruit.
Nougat in the UK is different. What you’re referring to is more like the middle of what we call a ‘Milky Way’.
I think you might be getting the UK mixed up with Japan because even in 2023 we only have around five flavours but typically most outlets will just have the standard milk chocolate..
calling divinity a "grandma treat" is probably the most accurate thing i've ever heard
I'm from the deep south, I can attest to this.
Divinity is divine
my grandma loves it but it tastes and feels like sweet chalk!!!
We've made this I completely concur
Divinity was the first desert I ever learned how to make, from my grandma's cookbook now that I think about it
Does this mean we're getting a nougat recipe? I hope so, I've been looking for a good one, and I'm pretty sure that yours would be great
Zorro Dog Studios chef john’s is also really good I think
Tib 0 yeah I checked his out, but it's forgone and I've been checking out some plain ones too, his is top of the list rn tho
White wine nougat
1:20
“ the air content, the water content,”
The earth content and the fire content
But that all changed when the fire content attacked.
Did somebody say Earth, Wind, Fire?
th-cam.com/video/Gs069dndIYk/w-d-xo.html
and then there's the 5th element...
@@milanstevic8424 Leeloo Dallas Multinougat
@@sidicle6537 the sequel is the Legend of Wonka?
this video is the perfect depth into a topic ive always wondered about. loveeee 2am yt recs
looks like american nougat is a totally different thing than european nougat
The pronunciation is certainty different -- the Europeans invented and named nougat (correctly pronounced noo-gah) and the Americans got it wrong -- as they so often do -- even with real English words :p. The only part which bothers me, is when they think everyone else is saying it incorrectly. I always believe the correct way to say any name (person, place or thing) is the way the originator of the name says it.
The only nougat in the video was in that Toblerone bar.
There are (at least) 3 different confections that are called "nougat".
The nut based, thick, creamy, almost chocolate like stuff you can for example buy in Germany especially around christmas.
The white, egg and sugar/ honey based, very chewy stuff, sometimes called "soft nougat", like Turron and similar nougats commonly found in mediteranian countries.
The sweet, airy stuff thats in candy bars like milky way, mars etc., which is what the video is talking about.
But yeah, it's kind of confusing. I never called the candy bar stuff "nougat", becaoude I only knew nougat a very dense, nutty cream with no air at all.
@@davideggleton5566 "the way the originator of the name says it"
So you agree it's aluminum, not aluminium?
@@SuperSMT you mean alumium, surely?
TH-cam: What's nougat?
Me, who doesn't even like nougat: Well, well, well, let's find out
@Logan Waltz Ok Skai Jackson
Don’t like it either, makes it so I can’t try different candies (I’m allergic to eggs which are in nought)
I don't like it either, particularly when it's the main feature--like in Three Musketeers or in a Milky Way. I do like a Snickers bar though!
Nougat reminds me of caramel, so I can’t really eat it
It's too sweet for me :( if it's just a bit of nougat fine but like pure nougat stuff = eww
Just as a point of pedantry that I think you'll appreciate as a person who values accuracy and specificity, the word is "hygroscopic", not "hydroscopic". Great video. Cheers!
Dude I’ve learned so much in this one little video. And I love Crown Candy’s products. Reminds me of the candy my grandparents used to keep around their house
No mention of french nougat D: (nougat de Montélimar)... When I think of nougat, I think of a standalone product (i.e. not in a chocolate bar), with almonds and a pretty strong taste of honey.
Yeah you can buy a similar thing called nougat here in the UK
I think all europeans were confused once adam just pulled american candy bars; i was thinking about french nougat too ;__;
As an American, I didn't realize that nougat came in any form other than filling for candy bars.
@@palaceofwisdom9448 I'm honestly not sure it's the same stuff. The nougat we buy as "nougat" is very very chewy, but the stuff you get in chocolate is much softer
NinjaCell I might be wrong, but from my experience eating American candy bars and French nougat, I suspect French nougat is like the nougat in the Charleston chew that Adam talked about; having much more corn syrup to inhibit sugar crystals
This was a really interesting video. I liked learning what it was, and I assumed that nougat is in everything because it's probably cheap. I was surprised to see payday on this list... But I guess I was naïve to think that my favorite candy bar was actually a brisk of caramel and peanuts.
I really like how Adam gets professionals into some of his videos. Not saying other food channels are inferior without it but it's just nice.
Over here in europe the white nougat is known as french nougat or turkish nougat. There is another type of nougat thats made mainly from hazelnuts. The latter is a LOT more tasty but quite a bit more expensive as well. French/Turkish Nougat is actually dryed to a poin that it's breakable and usually includes pistacios. It's not bad either but as it has a VERY high sugar part you cant eat a lot of it :-D
We gotta appreciate the amount of effort he puts into these videos; from the editing, the research, the professionals, and the whole dumbing it down so the general public (like me) can understand.
Such great work
I like the new “How It’s Made” narrator!
lol
@@RedRoseSeptember22 oll
Haven’t heard from you in awhile
You might enjoy "How it's Actually Made" at the channel Huggbees
I've been had. I was lured in with chocolate and was instead given a science lesson.
"Come to the Dark Side, we have cookies"... you'd fall for it, right?
Great video, a large amount of information is given clearly and you transition very smoothly between topics👍Taught me a lot about way more than just nougat, which was a nice surprise!
I especially love Kanye and Jay Z's song about eating nougat in France: Nougat in Paris
This comment made the whole video for me
Nougat is from Montélimar
This is some top tier shitposting.
This feels like there's a joke that you have to know the above artists' work to understand...
Can somebody explain it to people out of the loop like me?
@@black_platypus the word nougat is replacing is uhhh a word beginning in the same letter that white people should never ever say
"Why is it in every candy bar?" Simplified answer: Because the more aerated a food is the more profit they make.
Love those air bubbles tho
It's better tho so its okay
Exactly ughh
That's what they say in the video.
More air less calories so I don't see the problem here
In my area in Germany, Nougat is generally used for the one with cocoa and is more seen as a variety of chocolate. So I was rather surprised to see some of these things being called Nougat.
Also we don't have 3 musketeers, the closest thing here is called Milky Way.
That because our nougat (Im german as well) is a completely different thing than the american nougat. Ours is hazelnut-creme, the american one is just fluffed sugar.
@@PrivateLZG Dane here and the nougat in the video was definitely not what I expected either. It's funny when you consider the fact that the word comes from the latin "nucatus" which implies nuts. It does explain, however, why I enjoy something like a Mars bar, but loathe nougat - they're simply different things with the same name!
@@PrivateLZG I was pretty sure nougat was made with some type of nut, so when he didn't mention it I was confused! this explains it, thanks! (I'm latin american btw)
I'm European as well and I came here expecting explanation but was so confused until I read this comment! Didn't expect it to be different things.
I always think about Italian Nougat, and it is rather expensive. Funny how they use that word for the cheap filling
Someone recently asked me "What is nougat?" Admittedly, I didn't know. And now I do! Thanks!
it’s so weird hearing about different things in the south bc as i age i realize y’all have a completely different culture 😂 like i’ve lived in this country for 18 years, literally never even left it, and somehow no one ever told me that “divinity” is a thing
I’ve lived in the south for a good 15 years, have never heard of Divinity before.
Its delicious!! if you ever find yourself in texas/ the south definitely try some!
yeah, i was born down south and my parents both have a southern parent (idk where my mother’s father is from though we don’t talk about him much) but my idiot parents moved me and my sisters up north to a frozen wasteland when i was like 3 and my grandparents haven’t done a very good job of teaching me southern culture, i know the basics that everyone knows like chicken and waffles (which are heavenly btw), how disgraceful unsweetened iced tea is (although i came to that conclusion on my own before i heard my father talking about it with my papa), and how to make a proper sweet potato casserole (i will literally murder you if you put marshmallows on it instead of pecans and stuff), but they never told me stuff like this, like if i were to move back now i would seem like a northerner, my lack of accent aside
Divinity's the ultimate sugar high; with pecans to keep you from OD'ing.
@@ernestsmith3581 HAHAHAH
fun fact: in the UK, we pronounce it "noo-gah"
Because thats what it is.. its French
Fun fact: if you're white in the US, you could get fired from your job and ostracized from society for stating that fun fact in public.
I say nooguit
In all normal countries it pronoused noo-gah. Wow. I think I won't be able to watch this video.
That's weird... In my country we pronounce it "nee-gah"🤔
As a pastry chef, this is something I've been curious about for a long time but have never been able to find the answer to
Where I live in Sweden Nougat is a super common ingredient, you can buy it in big blocks in pretty much every grocery store
we even have candy bars that are literally pure nougat
I always wondered why I never hear Americans talk about it since it's so ubiquitous in candy
Our Nougat isn't anything like the nougat in the video though, it's like a soft hazelnut chocolate bar (Viennese nougat). This isn't what we call French nougat either. Do you know if we have a name for the thing in Mars bars? That's US "nougat" with cacao I think. I have no idea what I'd call it in Swedish.
Been having a bad week, mentally. Your videos always cheer me up Adam. Thanks man, i really appreciate all the effort that goes into your videos. It shows.
11:02 - Thus, the Aero bar! Mmmmm, chocolate-covered air...
That sounds interesting.
chocolate bunnies are side-eyeing reaaal hard
oh i adore aero bars, i stock up every time i go to canada, which is usually a couple times every summer, i have not been able to restock myself because of the pandemic and american chocolate sucks, like i can get the same brand of just plain milk chocolate in canada and america and do a blind taste test and the canadian one is way better
@@anarchy6304 Access to good quality chocolate should be a basic human right! Therefore, if you trust a stranger on the internet, send your mailing address and a list of Canadian chocolates you usually get to WriteToJoshYaks[AT]gmail[DOT]com, and I'll mail you a Canadian care package. (If you'd prefer to see more of who I am first, check out my "Josh Yaks" TH-cam channel!)
@@anarchy6304 what are aero bars cuz i have never seen them I'm thai
This takes me back to classic episodes of Good Eats. You're probably an Alton Brown fan, right?
He is. See his video on salted vs unsalted butter, which mentions Alton Brown.
Most people hate 3-Musketeers, but me being a Brazilian, I love it. In Brazil almost all Néstle products have nougat, and my Mom loves it, so I must too!
Ragusea answering questions I never knew to ask.
Bless Adam.
You're profile pic is so cute
Things I learned from this video:
1. I would like some divinity right now.
2. I REALLY want a pecan log right now.
3. What nougat really is.
Beware tho, this whole video is tlaking about the mass produced, industrial and chemical nougat, which has nothing to do with actual real nougat, which comes from France and Europe as a whole, and that is made of egg, honey, and almond.
The pecan logs are pretty decent.
The pecan logs are pretty decent.
It was the best damn iteration of Android OS to date, that's what.
I don't know, I was pretty fond of Pie. I hear a lot of people are still on KitKat though
@@genericembarrassingusernam7843 Yeah Pie was the best, Q sucks complete ass imo :/
i love Marshmello Lolipop Nougat And Pie
@@drnotuseless I thought I liked Pie. I no longer like Pie!
Yeah, I love Nougat and Pie tbh.
I love Milky way and Snickers... Nougat is absolutely amazing especially when combined with Caramel or Nuts of some kind. We really created quite an art with candy bars here in the US.
Any other Non-americans here being like: "Wait? This is not nougat"
here!
yea thx for this comment. this is "american nougat " i guess ....
just like "american coffee" tastes not like coffe (according to the rumors ive heard. i never was overseas at the land of sugary drinks)
Yeah I think in many other parts of the world the first association with nougat is something like Gianduia, a creamy confection with hazelnuts and cocoa.
Exactly!
@@SusanIvanova2257 what? In France and I guess neighboring countries, nougat is basicly what he says, but with honey and nuts instead of the infamous sugar syrup!
They always ask what is nougat, they never ask how is nougat
Whither nougat?
I'll do you one better: why is nougat?
Wherefore art thou nougat?
Ah yes the 4 elements: air, water, sugar, and protein
Underrated
All 4 nations lived in peace, until the sugar nation attacked
By adventure time rules youre half right but not the half youd expect
This made me laugh
now imagine a protein bender
New subscriber here. This is an excellent video, mixing a bit of ELI5 with some of the more complex science. It feels like this is well researched and I found a suprising amount of depth to make sure the viewer left with a better understanding of the subtle differences of Nougat vs. simlar confectionary products. Well done! Looking forward to viewing more of your videos.
Adam having a cheat day, eating a candy bar: "But why?"
“I season my wrapper, NOT my chocolate. Now, here’s why....”
This comment deserves more than it got.
Every day since my children stopped going to school as been a cheat day. Mostly cheating with increasingly expensive scotch.
Adam Ragusea slippery slope lol
@@aragusea no one cares
It’s a favorite food of a small dog like monster in the documentary “stranger things”
I’m gonna bet this comment gets tons of likes over time it has a lot of potential
this comment is going to be top comment one day
"documentary" lmao
this is the one. I’m investing
not sure why everyone else in the crew hates it though
Lordy, I have tried almost every one of those nougat candies over the years and never really gave a thought to the manipulation of one given ingredient in each of them, therefore guiding my questionable "likes" that I have stuck with all this time. Wow. The things you can learn.
Great presentation, by the way. 😊
My Granny used to make all kinds of sweets for the holidays - fudge, divinity, penuche, peanut brittle, and on and on.
Wait is there a difference between peanut brittle and penuche? Where we live we use the terms interchangeably so I thought they were just the same.
I bet Adam's kids had fun with all those candy bars that he brought home
Yeah, right, as if he didn't eat them all by himself hidden in his room 😂
5:35 the term is actually "hygroscopic" . Hydroscopic would be in reference to a hydroscope.
Thankyou. I had a queasy moment where I thought I Mandela effect-ed into a parallel universe where I’ve been saying the word wrong the past 14 years.
@@isidoreaerys8745 I had captions on and it was right in the captions.
“Give it a very different mouthfeel” oh my god someone else is talking about the mouthfeel
Elizabeth Fosdick Contra stans unite
its ALWAYS about the mouthfeel
God, this brightened my day!
I have no idea what any of you are talking about but I love it
LeelDuttis Contrapoints
I love factories like Crown Confectionery! A company that has been making traditional sweets for over a century, that's fantastic. They know what their customers want and they consistently and reliably provide it. Doing this on a smaller scale means there is more attention to detail and better quality control than at a larger, more automated facility. Here's wishing them another successful century of making sweeties!
I literally have a large nougat bar with almond nuts right now, youtube sure knows how to *coincidence*
"coincidence" it is not
TH-cam is spying on youuuuu
@Blix yora rookie mistake
I watched this and only wanted to know what nougat was. I did not stop after finding out, and now I have a doctorate in chemistry, thank you! (But seriously, this is as interesting as Alton Brown and I learned so much which will be super handy in candy-making!!!!) THANK YOU :)
there's good segues, good structure, and it's all entertaining and well paced
this is one of the most well written video essays I've seen
You deliver excellent content to your audience. It's very interesting material. All of your effort put into creating this video is much appreciated. I'm truly grateful for your help!
Most people: I dont know why the algorithm took me here
Me: Finally the answer to the question ive been asking for months
AI has been quickening...
I've been asking myself that question for years. Finally, an answer. I can go to my grave feeling fulfilled now. 🌛
Beware tho, this whole video is tlaking about the mass produced, industrial and chemical nougat, which has nothing to do with actual real nougat, which comes from France and Europe as a whole, and that is made of egg, honey, and almond.
nougat is *chef's kiss*. i dont even know what it was called until i clicked this video, but it's DEFINITELY my favorite part of the candy bar
Favorite nougat based candy bar is? I want something other than snickers, that will still taste good and have nougat.
@@Dennzer1 3 musketeers for sure! or mars.
@@Dennzer1 is that poli compass unironic
@@Nitrousatoll Is wanting better working conditions for working families, or wanting white collar criminals who caused the great recession of 2008, or wanting health care like every developed country, ironic? LOL.
@@Dennzer1 I’m literally an anarcho communist, you brainlit
where i’m from nougat is something completely different. it’s made completely out of hazelnuts and or almonds. what you’re describing we call french nougat.
Divinity is amazingly underrated, I can't seem to find anyone talking about except where I live.
I'd never heard of it before, but I live in Canada, and it sounds like a southern US thing, so there's that. Looks awesome though.
No clue what it is
I haven't heard of it either, but I'm in South Florida, and that's not really considered "the South"
its sold where I live, and honestly it’s seen as old people candy. (Also I find it kinda gross but that’s just my opinion)
Im from south tx and ive never heard of it lol
Getting messed up with some friends years ago during the holidays we were pretty faded raiding his moms christmas candy my buddy literally turns to me and asked this exact question, like "What THE FUCK is a nougat, Bro?" Had me laughing hard.
And once again: What Nougat is in the US seems to be very different tl what it is in Europe.
Just what I was thinking... interesting, I‘m always associating nougat with nuts, especially hazelnuts. (living in germany)
Yeah, what he describes just sounds like an excuse to not write sugar on the packaging. I learned from the comments that hazelnut nougat is apparently called German nougat everywhere else. Well I’ll still stick with this stuff, it’s pretty much hazelnut marzipan and it’s delicious.
Oh wow! Those pecan logs are so good. I remember my grandparent s would bring us back those whenever they’d come back (to Canada) from vacations in Florida.
Yeah those are great. I don't think they get the recognition they deserve.
Stucky’s Pecan logs….yum.
@@malmacmorgan oh, is that what they’re called? Maybe I can order some online!
Adam looked so happy at the start of the tour. Love to see candy being made!
I like how you present the science behind the food. It reminds me a lot of another Georgian, Alton Brown.
Adam i love this type of content, i go to food science College and you explanations are always on point and not afraid of driving people off with too much complexity, im subscribed for that kind of commitment with the science involved in food making.
Thanks for the candy science lesson. Some of this stuff might come in handy in adapting candy recipes to have low carbs. Corn Syrup--> Allulose Syrup & Sucrose-->Erythritol maybe