Golden nougat
A tasty and easy dessert recipe. Pieces of nougat can be wrapped in cellophane, wax paper or rice paper, but there's no need to wrap the nougat if serving immediately.
Ingredients
440 g (2 cups) granulated sugar
125 ml (½ cup) water
175 g (½ cup) golden syrup
1 egg white canola oil, for greasing
Method
Step 1
Put the sugar, water and golden syrup in a large saucepan. Heat over medium—low heat, stirring constantly until the sugar is completely dissolved. Bring to the boil and cook without stirring for about 10 minutes, or until the temperature reaches 120°C (248°F) on a sugar thermometer, or until a blob of syrup forms a very firm but pliable ball that holds its shape at room temperature. Remove the pan from the heat immediately. Pour the caramel syrup into a heatproof vessel with a pouring lip.
Step 2
Just before the syrup is ready, beat the egg white until stiff but not dry. Pour the caramel mixture in a thin, continuous stream over the egg white while beating continually, until the mixture is thick and satiny.
Step 3
Divide the mixture into four and stand on a marble slab or oiled aluminium foil, to cool. Shape the mixture into rolls. Leave to stand until firm enough to slice. Pieces of nougat can be wrapped in cellophane, wax paper or rice paper, but there's no need to wrap the nougat if serving immediately.
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