These nougats are a delicious combination of chocolate with a taffy twist that are amenable to a variety of packaging. Although the recipe does involve some time and several steps, one taste and you’ll be sure it was worth the effort.
Chocolate Nougats
Recipe By Idy Swimer
- Cooking and Prep: 9.5 h
- Serves: 60
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Contains:
Ingredients (10)
For Chocolate Nougats
Start Cooking
Prepare the Nougat
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Whisk the egg whites in a mixer on high speed until soft peaks form.
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In the meantime, combine the sugar, corn syrup, water, and salt in a saucepan.
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Cook over medium heat until it reaches a boil. Continue cooking, stirring constantly, until a candy thermometer indicates that the mixture reached 270 degrees Fahrenheit, soft crack stage. (This should take a minimum of 20 minutes).
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While the mixer is running, slowly pour the hot syrup into the egg whites. Continue to beat until the mixture is stiff and glossy, about five minutes.
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Add the vanilla extract, margarine, and melted chocolate.
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Add cocoa and beat until combined.
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Pour the mixture into a Gefen Parchment-lined baking pan and refrigerate overnight. The size of the baking pan depends on the desired outcome. If you want high pieces of nougat then use an eight- by eight-inch pan; for nougats that will be rolled for candy, use a nine- by 13-inch pan.
Tip:
Be sure to whip the mixture until it is stiff and thick, so that the nougat will stay light and fluffy.
For Nougat Molds
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Use a fine-tipped paint brush to coat the chocolate mold with melted chocolate. Place the mold in freezer for a couple of minutes.
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Remove from the freezer and check to make sure the entire surface has been coated; if necessary, apply another coat of chocolate.
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Once the outside coating of chocolate is set, drop a piece of nougat into the mold.
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Cover with a thin layer of melted chocolate. Let the chocolate set for one hour before removing it from the mold.
