CHOCOLATE-DIPPED NOUGAT WITH DRIED APRICOTS
Provided by Giada De Laurentiis
Categories dessert
Time 5h2m
Yield 16 candies
Number Of Ingredients 8
Steps:
- Spray a 9 by 5-inch loaf pan with vegetable cooking spray. Line the bottom and sides of the pan with waxed paper, allowing the paper to overhang by 2-inches on each side. Lightly spray the waxed paper inside the pan.
- In a 2-quart saucepan, combine the sugar, water, and honey over low heat. Stir until the sugar dissolves. Bring to a simmer, and cook until the syrup turns amber and registers 315 degrees F on a candy thermometer, about 15 to 20 minutes.
- While the syrup is cooking, in a stand mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks, about 2 minutes.
- With the mixer running on low speed, slowly pour the syrup into the egg whites. Increase the speed to high and beat until the mixture is very thick, about 7 minutes. Beat in the vanilla extract. Fold in 1/2 of the apricots. Using a spatula sprayed with cooking spray, scrape the mixture into the prepared loaf pan. Sprinkle the remaining apricots on top. Fold the overhanging pieces of waxed paper onto the surface of the mixture. Refrigerate until firm, about 4 hours.
- Line a baking sheet with waxed paper. Remove the waxed paper from the nougat and discard. Using a knife sprayed with cooking spray, cut the nougat in half lengthwise. Cut each half into 8 pieces. Dip 1 end of the nougat into the melted chocolate and place on the prepared baking sheet. Refrigerate until firm, about 30 minutes.
CHOCOLATE NOUGAT CAKE
A wonderful lady who baby-sat me as a child gave me a recipe book of her handwritten specialties for a wedding gift. This one is my favorite.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and 3/4 cup plus 2 tablespoons sugar until fluffy. Blend in egg yolks and chocolate. Sift together flour, baking powder and salt; add alternately with milk to creamed mixture. stir in nuts. Beat egg whites with remaining sugar until stiff peaks form; fold gently into batter., Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes. Cool in pans on a rack for 10 minutes before removing from pans. Cool completely. , For frosting, combine all ingredients except vanilla in the top of a double boiler. With an electric mixer, beat on low for 30 seconds. Cook over boiling water for 7 minutes, beating constantly on high until stiff peaks form. Remove from heat and add vanilla. Beat 2-3 minutes or until frosting has a spreading consistency. Frost cake.
Nutrition Facts : Calories 342 calories, Fat 11g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 227mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL NOUGAT CANDY
With crunchy peanuts, gooey caramel and fluffy marshmallow creme, these sweet sensations taste just like one of my favorite candy bars. I usually make several batches of candy at a time to include on my Christmas dessert tray or to give as gifts.-Maddymoo, Taste of Home Online Community
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a large microwave-safe bowl, melt white chocolate; stir until smooth. Stir in marshmallow creme and peanut butter. Let stand 5 minutes or until cool enough to handle. Roll into 3/4-in. balls., In another microwave-safe bowl, melt caramels with water; stir until smooth. Dip balls in caramel; allow excess to drip off. Roll in peanuts and place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 105 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 57mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
WHITE CHOCOLATE NOUGAT
Christmas candy at it's easiest and richest. I couldn't believe how fancy and time-consuming these looked and they only took a few minutes in the kitchen.
Provided by Redneck Epicurean
Categories Candy
Time 2h15m
Yield 36 candies
Number Of Ingredients 5
Steps:
- In a medium microwave-safe bowl, melt chips on high in 30 second intervals, stirring until melted. Cool 5 minutes. Stir in all ingredients (mixture may look oily).
- Divide mixture in half. On separate wax paper sheets, for into two 16-inch long logs with 1/4 inch diameter.
- Refrigerate until firm about 2 hours. Cut into 1 inch pieces.
- Wrap in colored plastic wrap, cellophane, or waxed paper.
Nutrition Facts : Calories 80.8, Fat 3.7, SaturatedFat 1.9, Cholesterol 2, Sodium 13.2, Carbohydrate 11.4, Fiber 0.2, Sugar 9.1, Protein 0.9
MALTED MILK CHOCOLATE NOUGAT
Wonderful as is or dipped or partially dipped in chocolate. Possibly adding almonds and dipping in white chocolate would reminesce of a Zero bar.
Provided by gailanng
Categories Candy
Time 55m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Prepare an 8x8 pan by lining it with parchment paper or aluminum foil and spraying the foil with nonstick cooking spray.
- Place the sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir until then sugar dissolves. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, then insert a candy thermometer. Cook without stirring until the temperature reaches 260 degrees. While you wait for the correct temperature, proceed to prepare the rest of the recipe.
- Chop the chocolate into small pieces and place it in a microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir until completely smooth, then set aside to cool slightly.
- Place the room temperature egg whites in the clean bowl of a large stand mixer fitted with the whisk attachment. When the syrup reaches 250 degrees, begin to beat the egg whites on medium speed.
- Once the sugar syrup reaches 260 degrees, remove the pan from the heat. I recommend that you pour the hot syrup into a large measuring cup with a spout or small pitcher to make this next step easier.
- Turn the mixer to high speed and slowly stream in the sugar syrup down the side of the bowl. Continue beating on high speed for about 5 minutes, until the egg whites are shiny, white, and stiff. Turn the mixer down and add the melted chocolate, salt, and malted milk powder. Mix until well-combined and smooth. Turn the mixer off and scrape down the sides of the bowl very well.
- Scrape the nougat into the prepared pan and smooth it into an even layer. Allow it to cool at room temperature until completely set, then cut into small squares to serve.
- May, also, be partially or completely dipped in chocolate. Store Malted Milk Chocolate Nougat in an airtight container at room temperature for up to a week.
Nutrition Facts : Calories 176.7, Fat 2, SaturatedFat 1.2, Sodium 49, Carbohydrate 41.5, Fiber 0.7, Sugar 32.2, Protein 1.4
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