Nov 20, 2006 · My nougat set up to about the consistency of marshmallow creme. I later found out my candy thermometer was broken and very likely I didn't heat the syrup high enough (it had just barely begun a hard crack stage but was threading==once I began to question the thermometer I went back to the drop a bit in water method.

Aug 29, 2016 · Hi Franci - yes you can whip powdered egg whites (just reconstitute the powder with water). I've done it a handful of times for a variety of things (like buttercream and meringue cookies), but the consistency of the finished product (particularly with the cookies) was off.

Nov 17, 2007 · I have made a hazelnut truffle that turned out well. You could probably substitute the nougat paste. For 50 truffles it is 80 g room temperature butter, 100 g hazelnut paste, 100 g each melted and cooled milk and dark chocolate. I also added a bit of vanilla essence. Not sure why they call it nougat paste.

Oct 3, 2006 · Nougat is most often made with hazelnuts and certainly the most common variety in Germany is hazelnut. Depending on the application, you can make a pretty passable product by mixing ½ milk chocolate/½ smooth, unsalted and unsweetened hazelnut butter (often available in health food shops).

Mar 29, 2006 · The 3 MUSKETEERS® Bar ingredients: milk chocolate (sugar, chocolate, cocoa butter, lactose, skim milk, milk fat, chocolate processed w/ alkali, soy lecithin, artificial and natural flavors), sugar, corn syrup, partially hydrogenated soybean oil, less than 2% - cocoa powder processed with alkali, salt, egg whites, soy protein, artificial flavor.

Sep 11, 2006 · Nougat for Homemade Snickers Bar 400 g sugar 150 g glucose (white corn syrup) 125 g water salt 60 g eggwhite 125 g peanut butterPrepare caramel rulers, frame or 8 by 8 metal pan, as per the instructions in the nougat class.Place sugar, glucose and …

Dec 8, 2009 · Out of nougat wafer paper! Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts.

Jan 30, 2004 · Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and ...

Aug 31, 2006 · Certain nougat, such as nougat Montelimar, is traditionally pressed between two sheets of 'rice paper,' an edible product made from gelatin which prevents the nougat from sticking and facilitates cutting. In this class we are going to make nougat with peanut butter as a centre for homemade Snickers Bars. Nougat for Homemade Snickers Bars

Jan 26, 2009 · Hi. Yes they keep their snap. You can either store in those airtight food boxes- try to make the container as full as poss. Label and date and wrap in a few layers of saran wrap.