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  1. #1
    Llamas's Avatar
    Llamas is offline Rooter
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    Default Nougat recipe - am tired of making sugar glue

    After a wee tipple with a few classmates, a friend and I decided to stroll down and around Winchester cathedral (just to make sure the last of the bubbles were out of heads). On our way back to the car park, we passed a small patisserie and of course we felt we needed to investigate. Five minutes later I came out clutching a large slab of nougat and ever since I have been trying to find a recipe, (one which does not result in chunky honey glue). Iíll be very grateful for even just some good advice as itís been a month since my last nougat fix and the rather prohibitive prices are not going to keep me away much longer!

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    Llamas's Avatar
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    Well, I've ventured forth and even braved using some of my own bees honey. OH's mother who is wise and all-knowing gave me some advice and so now I'm using set honey (we don't bother processing beyond cold-spinning to seperate the good stuff from the comb) which might just help things along. Currently the nougat is lurking in the fridge, hopefully setting properly. We shall see.....

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    This is the recipe I used, in case anyone else wants to have a go!

    Ingredients
    250g caster sugar
    125ml liquid glucose
    75g clear Honey
    2 tbsp water,
    1 pinch Salt
    1 egg white
    Ĺ tsp vanilla essence
    60g unsalted Butter, softened
    25g Almonds
    25g Dried apricots

    Grease a 14cm by 9cm (or closest to that size) baking dish lined with baking paper or rice paper.

    2. Place sugar, glucose, honey, water and salt in a heavy based pan. Place over low heat and stir until dissolved. Boil for 8 minutes, with the sugar mixture at 121 ļC (hard ball stage).

    3. Beat egg white until firm. Slowly pour in ľ of the hot syrup in a thin steady stream while still beating the egg. Keep beating for five minutes, until the mixture is firm and holds its shape.

    4. Place the remaining syrup in a pan, and heat for 2 minutes with the syrup reaching 143 ļC (hard crack stage). Slowly pour the syrup over the egg mixture while beating.

    5. Add vanilla and butter and beat for a further five minutes. Stir in the almonds. Pour the mixture into the tin and smooth with a palette knife.

    6. Put in the fridge for four hours until firm and then cut into pieces.

    Retrieved April 27th 2009 from the following website
    Nougat: Recipes: UKTV Food

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    Do tell - how did the nougat turn out????? I'd like to find a fool-proof recipe for Turkish Delight .... mmmmmmmmm!

  5. #5
    Hilary B's Avatar
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    Quote Originally Posted by Printemps View Post
    Do tell - how did the nougat turn out????? I'd like to find a fool-proof recipe for Turkish Delight .... mmmmmmmmm!
    Turkish delight is only 'foolproof' if it is very far from the real thing! The proper method is very prone to error. I've made it exactly twice. First time, total success (in a school cookery lesson, rather longer ago than I care to admit) second time.... it was edible........
    I've never dared try again!
    Flowers come in too many colours to see the world in black-and-white.

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