I can't seem to get my nougat to come out right and I don't know why
I tried this pistachio nougat recipe once and it came out great. I've tried it two other times and the nougat hasn't set well at all. I'm thinking that this is because the recipe doesnt list a temperature and I probably didn't reach the correct temperature. Is that a good assessment? Additionally, why are most nougat recipes made by adding the syrup to the whipped eggs instead of the whipped eggs to the syrup (like this recipe)? It seems like it would be easier to reduce the mixture to the correct thickness if you added the eggs to the syrup. Thanks
Best Answer
As you suggest, most nougat recipes require the sugar syrup to be brought to specific temperatures (typically "hard ball" or "soft crack" stage, see for example this page for details of the stages of cooking sugar). By that time, any water that you started out with (in your case in the form of rose water) has boiled off. Simply bringing the mixture up to a boil will not be accurate.
For repeatable results, I suggest you use an instant-read thermometer (or a sugar thermometer) to ensure your sugar syrup is at a consistent temperature. If the nougat does not set, increase the temperature next time.
Regarding your second question: Even in your recipe, you add some of the syrup to the egg whites, to raise their temperature before adding them to the syrup. This is called 'tempering' and is common when using eggs in sweet applications with something hot. In the case of nougat, however, you can probably add the egg whites directly to the syrup, as was pointed out in a comment.
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Why did my nougat not set?
\u201cBecause nougat has so much sugar, it can go a little bit moist if it's left open or not covered, so this helps to seal it a little bit.\u201d It will also stop it sticking to your hands when you press it out in the tin. Leave to cool at room temperature, not in the fridge, or the texture will change.Why is my nougat too sticky?
The stickiness/softness/runniness of nougat is directly controlled by the temperature you heat the water/sugar mixture to. The boiling temperature of a water/sugar mixture depends on how concentrated the mixture is; the more sugar per amount of water, the higher the boiling temperature.Why is my nougat too hard?
If your candy comes out harder or softer than you'd like, try adjusting the syrup temperature the next time. Weather also plays a part in the outcome of nougat. Nougat is best made on a cool, dry day, as humidity can noticeably affect the texture of the nougat and its shelf life.What texture should nougat be?
Hard nougat can be enjoyed on its own in small chunks, while soft nougat can be added to candy bars, cupcakes, and other treats. The basic procedure for preparing nougat is the same regardless of which texture you prefer; the main difference between soft and hard nougat is merely a change in cooking temperature.Nas - I Can (Official HD Video)
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