Soft nougat recipe SBS Food

Рет қаралды 157,024

14 жыл бұрын

Пікірлер: 58

@solouroboros 10 жыл бұрын

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!

@zakhan14 4 жыл бұрын

Hello, I will really appreciate it if you could share your nougat recipe. My email is zak06314@gmail.com. thanks!!

@ishanimondal8461 2 жыл бұрын

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..

@inguracka 12 жыл бұрын

250g sugar 50g liquid glucose 100ml water 450g orange-blossom honey 3 egg whites 400g whole raw almonds 100g Australian pistachios

@harmainiani4400 4 жыл бұрын

How do you get the recipe?

@viol8r007 2 жыл бұрын

I burnt my Kitchen Aid out making nougat ..... Love making eating Nougat @ 3minutes you here that one struggling

@marajmaraj5856 6 жыл бұрын

Wow very nice... ♥♥♥

@cocinoconmihijaalcantara5471 Жыл бұрын

So very delicious 👍 😋

@evgenyavgerinov5865 2 жыл бұрын

👏🤪🙋🌷

@olyakan1 12 жыл бұрын

I m going to do it!!!Love nougat!Thanks!=)

@mariasfoodwithlove6616 3 жыл бұрын

That look so yummy

@unknowndy 12 жыл бұрын

@H2011M what is the used for liquid glucose? She didn't add it to the torrone, did she?

@pernanjp 11 жыл бұрын

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.

@imenepink2725 9 жыл бұрын

Bravo magnifik grand MERCI

@patricianpalette 12 жыл бұрын

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.

@evil_juggalo_1014 9 жыл бұрын

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.

@8002new 8 жыл бұрын

Do you have the recipe?

@Facehate666 11 жыл бұрын

I'm watching this while eating some nougat.

@dawnbailey824 5 жыл бұрын

What kind of cherries?

@spocksvulcanbrain 4 жыл бұрын

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.

@vorong2ru 3 жыл бұрын

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

@111nazli 12 жыл бұрын

you will find orange blossom honey in ALDI and its quite cheap

@ayshaasla9673 2 жыл бұрын

Candy thermometer necessary for thise recipe? IAM try thise so many times but not well

@andidangson2664 7 жыл бұрын

where is the recipe??

@tota12ify 12 жыл бұрын

Hi can you please write down the recipe and also is it a must to use glucose?

@lilianatimofte64 3 жыл бұрын

I have a tried and true nougat recipe if you want one: docs.google.com/document/d/1DnL_CvH7GqNq9IZtI87SXxXuqlzTnydCuY3hZcVm3rI/edit?usp=sharing

@fazmohammed5438 5 жыл бұрын

Please provide me with quantity of ingredients. Thank you

@unknowndy 12 жыл бұрын

did she actually add the liquid glucose in the sugar? why it didn't mention at all on this video?

@ivorykeys1566 8 жыл бұрын

Please - where is your RECIPE??

@Naemee62 11 жыл бұрын

thank you!!!!

@syazwanishafiee 12 жыл бұрын

what if I didn't have any orange-blossom honey? can I replace it with vanilla extract?

@wayneparke554 4 жыл бұрын

Use more corn syrup to replace the honey. Add flavorings to achieve your desired flavor profile i.e. orange oil, vanilla, almond extract, etc.

@syazwanishafiee 12 жыл бұрын

what's the function of using orange-blossom honey? *it's quite difficult to find one here.

@vorong2ru 3 жыл бұрын

no function, you can use ANY honey you like

@Naemee62 13 жыл бұрын

Nice! if I don't have glocose, wat can I use intead it? Thank you very much!

@wayneparke554 4 жыл бұрын

42/43 DE corn syrup. Glucose syrup is what they call corn syrup in England.

@spocksvulcanbrain 4 жыл бұрын

Use light corn syrup.

@yzelasanchez682 3 жыл бұрын

😊 Queee Ricoooo Quierooo de allí 👌🏻 pueden venderme turròn

@sahmadi1000 8 жыл бұрын

Please help: Why my mix never got hard? What makes is harder or softer?

@claritean 8 жыл бұрын

+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) .

@user-tg3qc5in8z 6 жыл бұрын

Actually the more you mix it the more it will set harder

@SuperNuela 12 жыл бұрын

you can use any type of honey :)

@kanarimentos7056 9 жыл бұрын

is he english were is the recipes ??????

@XxLenasXx 4 жыл бұрын

Her secret recipe works....but not for me

@davidcooper5790 4 жыл бұрын

at 0:06 'to a saucepan of glucose she adds sugar...'

@juliarose550 11 жыл бұрын

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

@XxLenasXx Ай бұрын

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.