Ingredients:
135 g water
450 g sugar or powdered sugar
120 g honey
6 g molasses
55 g egg whites (about 1.5 eggs)
Nuts or dried fruit 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 the saucepan over high heat and bring the mixture to a boil.
Insert a candy thermometer and heat the syrup to 110–112 degrees Celsius (230–234 degrees Fahrenheit).
Do not stir the syrup; stirring can cause the sugar to crystallize.
If crystals form on the sides of the pot, wipe them away with a brush dipped in cold water.
Once the syrup reaches 110–112°C, add the honey and molasses.
Molasses softens the nougat; if you don’t have it, substitute a neutral syrup or glucose, or omit it altogether.
Continue cooking the syrup until it reaches 135–140 degrees Celsius (275–284 degrees Fahrenheit).
Meanwhile, whip the egg whites with a mixer until they hold stiff peaks.
When the syrup reaches the correct 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 to avoid letting it hit the beaters directly, which can create hardened caramel strands and hinder further whipping.
Continue whipping the nougat until it cools and thickens.
Add the nuts or dried fruit, mix well, and transfer the mixture to a mold lined with plastic wrap.
Press it down firmly and refrigerate overnight.
To cut the nougat, dip a knife in hot water before slicing.
