135 g of water
450 g of sugar or powdered sugar
120 g of honey
6 g of molasses
55 g of egg whites (about 1.5 eggs)
Nuts or dried fruits to taste (I used roasted chopped peanuts and dried cranberries)
Kitchen scale
Candy thermometer
In a deep saucepan with a capacity of at least 2 liters, pour in the water and add the sugar (or powdered sugar).
Place it over high heat and bring the mixture to a boil.
Then take the thermometer and measure the syrup’s temperature, waiting for it to reach 110-112 degrees Celsius (230-234 degrees Fahrenheit).
Do not stir the syrup to prevent the sugar from crystallizing.
If you notice crystals forming on the sides of the pot, wipe them away with a brush dipped in cold water.
Once the syrup reaches the desired temperature, add the honey and molasses.
The molasses will make the nougat softer; if you don’t have any, you can substitute it with neutral syrups or glucose.
You can also skip it altogether.
Next, cook the syrup until it reaches 135-140 degrees Celsius (275-284 degrees Fahrenheit).
At the same time, whip the egg whites with a mixer until stiff peaks form.
When the syrup reaches the right temperature, pour it in a thin stream into the egg whites while mixing on high speed.
Pour the syrup down the side of the bowl where you are whipping the egg whites.
If the syrup touches the beaters, it can create strands of hardened caramel, which may hinder further whipping.
Continue whipping the nougat until it cools and thickens.
Then add the nuts or dried fruits, mix well, and transfer it to a mold lined with plastic wrap.
Press it down firmly and leave it in the refrigerator overnight.
For cutting the nougat, it’s best to use a knife dipped in hot water.