White Soft Nougat Recipe – European Special
White Soft nougat is a delightful confection made from a combination of sugar, honey, egg whites, and nuts. It’s known for its chewy, airy texture and sweet, nutty flavor. This recipe produces a soft, creamy nougat that melts in your mouth.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
White Soft Nougat Recipe:
- 2 cups (400g) granulated sugar
- 1 cup (240ml) light corn syrup or honey
- 1/2 cup (120ml) water
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup (120g) roasted nuts (such as almonds, pistachios, or hazelnuts)
- Optional: 1/2 cup (50g) dried fruits (such as cherries or cranberries)
Prepare the Pan:
Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
Cook the Sugar Mixture:
In a medium saucepan, combine the granulated sugar, corn syrup (or honey), and water.
Cook over medium heat, stirring occasionally until the sugar dissolves.
Increase the heat to medium-high and bring the mixture to a boil.
Continue boiling without stirring until it reaches 250°F (120°C) on a candy thermometer.
Whip the Egg Whites:
While the sugar mixture is cooking, place the egg whites and cream of tartar in the bowl of a stand mixer.
Whip on medium speed until soft peaks form.
Combine and Beat:
Once the sugar mixture reaches 250°F (120°C), carefully pour it into the whipped egg whites while the mixer is running on low speed. Be cautious, as the mixture will be very hot.
Increase the mixer speed to high and continue to beat until the nougat mixture thickens and becomes glossy, about 6-8 minutes. Add vanilla extract and beat until combined.
Fold in Nuts and Fruits:
Gently fold in the roasted nuts and optional dried fruits with a spatula until evenly distributed.
Transfer and Cool:
Pour the nougat mixture into the prepared baking pan and spread it evenly with a spatula.
Let the nougat cool and set at room temperature for at least 4 hours, or until firm.
Cut and Serve:
Once set, lift the nougat out of the pan using the parchment paper overhang.
Cut into squares or rectangles with a sharp knife.
Store in an airtight container to maintain freshness.
Recipe Note :
Temperature Accuracy: The sugar syrup needs to reach exactly 250°F (120°C) for the correct texture. Use a candy thermometer for precision.
Whipping Egg Whites: Ensure that your mixing bowl and beaters are completely clean and dry to achieve proper whipping of the egg whites.
Cooling Time: Allow sufficient time for the nougat to cool and set properly. Rushing this process can result in a sticky or soft texture.
Storage: Nougat can be stored in an airtight container at room temperature for up to 2 weeks. For longer storage, consider freezing it.
Soft nougat is a sweet treat that pairs well with coffee or tea and makes a lovely gift for special occasions.
