The glucose and the amount of whipping will determine how firm or soft it is. I've made nougat a few times at home, and I much prefer a softer product. If you want a much softer nougat, adding in a bit of marshmallow fluff at the end and mixing it less will help. It took me over a half dozen times before I managed it myself!
I watched this on TV when I was in class 8 or 9.. this was the first time when i was introduced to the concept of a nougat.. it looked so beautiful that I wanted to try a nougat someday, which being an Indian back then seemed like a pretty distant dream.. After around 10years or more i suddenly came across this recommendation on you tube about a nougat recipe.. i watched it but i kept reminiscing about this video that was still vividly etched in my mind.. i searched this video and actually found it.. it is amazing how i still feel the same about this video and it brings back an array of memories from my childhood.. wonderful how food can make us so nostalgic and overwhelmed..
Your video is very helpful, especially with the sugar demonstration. I'm wondering how your nougat is so easy to cut. When I have made mine, it requires much more muscle than you appear to need. I used a slightly different recipe, but still cooked the honey to soft ball and the sugar to crack stage. Also, does your nougat eventually lose its shape and puddle or does it hold? Thanks for your time. I linked your video on my web site.
Probably from humidity in the air. Try keeping an eye on the weather to make sure the air is as dry as possible when you try the recipe... Or I suppose if you have a dehumidifier, you could keep that near the nougat, but that's just a guess. Good luck.
I've tried torrone 4 times. It NEVER EVER sets. It always stays gooey and really really soft. I have to eat it with a spoon even after several days. Going to try keeping "cooking" it in the mixer next time.
you need to boil syrup for longer. get it up to 131 C or to the stage when you put a drop in the cold water and it creates a really firm bubble that you can barely squeeze in your fingers
No way you can boil sugar and water to the hard crack stage or anywhere near the hard crack stage. When you boil sugar and water the sugar will turn back into sugar at 124 degrees C. You need to add a bit of glucose to cook the mixture to the hard crack stage which is about 135 - 140 degrees C.
+sahmadi1000 its all about the temperature to which u cook the sugar. thats the step where they are dripping the sugar into cold water which makes it set instantly, so you can see the consistency, the desired one is medium crack (141°C) .
I tried this recipe for Easter weekend and it turned out to be a disappointing flop. I watched the video several times before hand and measured accurately using grams and celcius. Everything was spot on. I mixed until the mixture and bowl were cool. My mixture looked exactly the consistently as the one in the video when I put it in the pan. But it never set up or got any firmer. I ended up with marshmallow fluff that couldn't be picked up by hand. I froze what was left and will cut as we want it
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The glucose and the amount of whipping will determine how firm or soft it is. I've made nougat a few times at home, and I much prefer a softer product. If you want a much softer nougat, adding in a bit of marshmallow fluff at the end and mixing it less will help. It took me over a half dozen times before I managed it myself!
Hello, I will really appreciate it if you could share your nougat recipe. My email is zak06314@gmail.com. thanks!!
I watched this on TV when I was in class 8 or 9.. this was the first time when i was introduced to the concept of a nougat.. it looked so beautiful that I wanted to try a nougat someday, which being an Indian back then seemed like a pretty distant dream..
After around 10years or more i suddenly came across this recommendation on you tube about a nougat recipe.. i watched it but i kept reminiscing about this video that was still vividly etched in my mind.. i searched this video and actually found it.. it is amazing how i still feel the same about this video and it brings back an array of memories from my childhood.. wonderful how food can make us so nostalgic and overwhelmed..
250g sugar
50g liquid glucose
100ml water
450g orange-blossom honey
3 egg whites
400g whole raw almonds
100g Australian pistachios
How do you get the recipe?
So very delicious 👍 😋
That look so yummy
Wow very nice... ♥♥♥
👏🤪🙋🌷
Your video is very helpful, especially with the sugar demonstration. I'm wondering how your nougat is so easy to cut. When I have made mine, it requires much more muscle than you appear to need. I used a slightly different recipe, but still cooked the honey to soft ball and the sugar to crack stage. Also, does your nougat eventually lose its shape and puddle or does it hold?
Thanks for your time. I linked your video on my web site.
Candy thermometer necessary for thise recipe? IAM try thise so many times but not well
I m going to do it!!!Love nougat!Thanks!=)
Please provide me with quantity of ingredients. Thank you
Probably from humidity in the air. Try keeping an eye on the weather to make sure the air is as dry as possible when you try the recipe... Or I suppose if you have a dehumidifier, you could keep that near the nougat, but that's just a guess. Good luck.
Bravo magnifik grand MERCI
I'm watching this while eating some nougat.
What kind of cherries?
What my family did is after it sat awhile ,we dipped it in chocolate ,and let the candy chocolate harden and made candy bars,it was so good.
@H2011M
what is the used for liquid glucose? She didn't add it to the torrone, did she?
Please - where is your RECIPE??
I burnt my Kitchen Aid out making nougat ..... Love making eating Nougat @ 3minutes you here that one struggling
Do you have the recipe?
where is the recipe??
I've tried torrone 4 times. It NEVER EVER sets. It always stays gooey and really really soft. I have to eat it with a spoon even after several days. Going to try keeping "cooking" it in the mixer next time.
you need to boil syrup for longer. get it up to 131 C or to the stage when you put a drop in the cold water and it creates a really firm bubble that you can barely squeeze in your fingers
Hi can you please write down the recipe and also is it a must to use glucose?
I have a tried and true nougat recipe if you want one: docs.google.com/document/d/1DnL_CvH7GqNq9IZtI87SXxXuqlzTnydCuY3hZcVm3rI/edit?usp=sharing
😊 Queee Ricoooo
Quierooo de allí 👌🏻
pueden venderme turròn
No way you can boil sugar and water to the hard crack stage or anywhere near the hard crack stage. When you boil sugar and water the sugar will turn back into sugar at 124 degrees C. You need to add a bit of glucose to cook the mixture to the hard crack stage which is about 135 - 140 degrees C.
you will find orange blossom honey in ALDI and its quite cheap
did she actually add the liquid glucose in the sugar? why it didn't mention at all on this video?
Nice! if I don't have glocose, wat can I use intead it? Thank you very much!
42/43 DE corn syrup.
Glucose syrup is what they call corn syrup in England.
Use light corn syrup.
is he english were is the recipes ??????
Please help: Why my mix never got hard? What makes is harder or softer?
+sahmadi1000 its all about the temperature to which u cook the sugar. thats the step where they are dripping the sugar into cold water which makes it set instantly, so you can see the consistency, the desired one is medium crack (141°C) .
Actually the more you mix it the more it will set harder
what's the function of using orange-blossom honey?
*it's quite difficult to find one here.
no function, you can use ANY honey you like
what if I didn't have any orange-blossom honey?
can I replace it with vanilla extract?
Use more corn syrup to replace the honey. Add flavorings to achieve your desired flavor profile i.e. orange oil, vanilla, almond extract, etc.
I tried this recipe for Easter weekend and it turned out to be a disappointing flop. I watched the video several times before hand and measured accurately using grams and celcius. Everything was spot on. I mixed until the mixture and bowl were cool. My mixture looked exactly the consistently as the one in the video when I put it in the pan. But it never set up or got any firmer. I ended up with marshmallow fluff that couldn't be picked up by hand. I froze what was left and will cut as we want it
you can use any type of honey :)
Her secret recipe works....but not for me
at 0:06 'to a saucepan of glucose she adds sugar...'
thank you!!!!
what an annoying guy! what the hell does he say at 4:52? it's toronto???
nohaylamujer torrone. it's in the title
sydeshowtorrone? not by a long shot!
He is saying "terrazzo". IE: flooring that is like shiny cement with bits in it the way the fruit and nuts look in this nougat...
The guy there is super annoying and interupting!
It because of the potty going on in his mouth.