Preventing Nougat Nightmares: Solutions For Sticky Situations

Nougat is a sweet, sticky treat that can be tricky to make. One of the trickiest parts is scraping the batter into the pan without it sticking. To avoid this, you can line the pan with parchment paper, or grease the pan with butter or non-stick spray. You can also use edible rice paper, or wafer paper, to prevent the nougat from sticking to the pan.

Line the pan with parchment paper or grease it with butter, shortening, or non-stick cooking spray

To prevent nougat from sticking to the pan, line the pan with parchment paper or grease it with butter, shortening, or non-stick cooking spray.

If you want to avoid the hassle of scrubbing sticky nougat off your pan, lining it with parchment paper is the way to go. This will also make the pan easier to clean.

If you don't have parchment paper, you can grease the pan with butter, shortening, or non-stick cooking spray. This will help prevent the nougat from sticking and make it easier to remove from the pan.

When preparing hard nougat, you can also place another sheet of parchment paper over the surface of the nougat before pressing on it to smooth out the top. This will help prevent the nougat from sticking to your hands or tools.

Additionally, you can use wafer paper or edible rice paper to line the pan and cover the nougat. This will not only help prevent sticking but also make it easier to cut, serve, and store the candy.

Use a candy thermometer to monitor the temperature of the mixture

Using a candy thermometer is essential when making nougat. The temperature of the sugar syrup mixture determines the final quality and structure of the nougat. The syrup must reach a temperature well above the boiling point of water (100°C/212°F) to evaporate enough water and create a firm nougat.

The ideal temperature range for soft nougat is between 114°C and 118°C (238°F and 245°F). For hard, chewy nougat, the temperature should be between 135°C and 149°C (275°F and 300°F).

It's crucial to monitor the temperature closely as the nougat can become sticky if the temperature is too low, and crumbly or brittle if it's too high. If the syrup climbs above the desired temperature, you can use ice to quickly "shock" the temperature back down.

You should also test the accuracy of your candy thermometer by dipping the tip into boiling water. The temperature should read 100°C/212°F. If your thermometer is inaccurate, you can still use it by adjusting the temperatures in the recipe accordingly.

Beat the egg whites until stiff peaks form

Beating egg whites until stiff peaks form is a crucial step in creating light and airy desserts like meringue, macarons, and angel food cakes. Here's a detailed guide on how to achieve this:

Preparing the Eggs:

• Start with fresh, cold eggs as they separate more easily.
• Separate the egg whites from the yolks. Be careful to keep the whites free of any yolk contamination.
• Allow the separated egg whites to stand at room temperature for about 30 minutes. Warmer whites will achieve stiff peaks more easily.

Equipment Readiness:

• Ensure your mixing bowl, beaters, and spatula are clean and dry. Any grease or yolk residue will hinder the formation of stiff peaks.
• Use a glass or stainless-steel bowl. Avoid plastic bowls as they may retain greasy residue.
• You can use either a hand mixer or a stand mixer. For up to three egg whites, use a small mixing bowl, and for four or more whites, use a large mixing bowl.

Beating the Egg Whites:

• Turn on your mixer to medium speed and start beating the egg whites.
• Add a pinch of cream of tartar to stabilize the egg whites and help them hold their shape.
• Continue beating until soft peaks form, then increase the mixer speed to high.
• At this stage, the egg whites will appear frothy and translucent.
• Keep beating until stiff peaks form. You'll know they're ready when you see glossy peaks that stand straight and hold their shape.
• Be careful not to overbeat the egg whites. If you do, the protein will break down, releasing the water and resulting in a mix of eggy water and foam.

Now you've successfully achieved stiff peaks with your egg whites! You can use this technique for various desserts, including nougat, to ensure a light and fluffy texture.

Temper the egg whites with hot syrup

Tempering is a method of combining two ingredients that are at two different temperatures, one hot and one room temperature or cold. In the context of making nougat, tempering is necessary to prevent the egg whites from cooking or curdling when they are added to the hot syrup. Here is a step-by-step guide to tempering egg whites with hot syrup:

Step 1: Prepare the Egg Whites

Place the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Start whisking the egg whites on medium-high speed until they form stiff peaks. For soft nougat, you only need to beat the egg whites until they become frothy.

Step 2: Prepare the Hot Syrup

Combine the sugar, corn syrup, and water in a heavy medium saucepan and heat over medium heat. Stir continuously until the sugar granules dissolve and the mixture reaches a boil. Allow the syrup to reach the correct temperature, which is 238°F (114°C) for soft nougat and 275°F (135°C) for hard nougat.

Step 3: Temper the Egg Whites

Once the hot syrup has reached the desired temperature, slowly pour about one-third of it into the egg whites while mixing on low speed. Continue whisking the egg whites as you slowly and carefully pour in the rest of the hot syrup.

Step 4: Mix Until Combined

Once all the syrup has been added, increase the mixer speed to medium and beat for another 2-3 minutes, or until the mixture is thoroughly combined and stiff.

Step 5: Add Mix-Ins (Optional)

At this stage, you can add any desired mix-ins such as melted chocolate, nuts, or dried fruit. Use a spatula to stir or fold in the mix-ins.

Step 6: Pour the Nougat into a Prepared Pan

Line an 8-inch by 8-inch baking pan with parchment paper or grease it with butter, shortening, or non-stick cooking spray. Pour the tempered nougat mixture into the prepared pan and use a spatula to even out the surface.

Step 7: Cool the Nougat

Allow the nougat to cool down to room temperature. Soft nougat can be cooled in the refrigerator, while hard nougat should be cooled at room temperature. The nougat will set and reach its final consistency during this time.

Step 8: Cut and Store the Nougat

Once the nougat has cooled, remove it from the pan and cut it into pieces. Store the nougat in an airtight container at room temperature. Soft nougat will last for about three days, while hard nougat can be stored for up to a week.

Add any desired mix-ins, such as nuts or dried fruit

Once stiff peaks form in the nougat, you can add any mix-ins you wish to use. You can add up to 1 and 1/2 cups of mix-ins, and you can mix and match or stick to one type.

To make chocolate malted nougat, add 2 ounces of melted chocolate and 1/3 cup of malted milk powder. Blend these ingredients into the nougat using your electric mixer at low speed.

To make chewy nougat with crunchy mix-ins, add almonds, dried fruit, or toffee bits. Simply stir or fold in your chosen ingredient with a spatula.

You can also add warm almonds, melted chocolate, peanut butter, white chocolate chips, or mini marshmallows to the top of the nougat.

Frequently asked questions