Soft nougat recipe SBS Food
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@unknowndy Liquid glucose is used to avoid crystallization of the sugar. If you've ever tried to melt sugar for caramel and ended up with a white crystal block in the bottom of your pan, then adding liquid glucose or corn syrup might help prevent that.
banana1971 1 month ago
@H2011M
what is the used for liquid glucose? She didn't add it to the torrone, did she?
unknowndy 2 months ago
did she actually add the liquid glucose in the sugar? why it didn't mention at all on this video?
unknowndy 2 months ago
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.
patricianpalette 2 months ago
I m going to do it!!!Love nougat!Thanks!=)
olyakan1 2 months ago
@naemee62 you may replace glucose by using light corn syrup.
froilandadventol 5 months ago
Nice! if I don't have glocose, wat can I use intead it? Thank you very much!
Naemee62 5 months ago
@jeroengeerinck
250g sugar
50g liquid glucose
100ml water
450g orange-blossom honey
3 egg whites
400g whole raw almonds
100g Australian pistachios
H2011M 9 months ago
250g sugar
50g liquid glucose
100ml water
450g orange-blossom honey
3 egg whites
400g whole raw almonds
100g Australian pistachios
H2011M 9 months ago
what are the ingredients, how much of what?
I suppose the quantities are very important.
jeroengeerinck 1 year ago