CHRISTMAS NOUGAT
This festive Christmas Nougat is an easy no-bake candy treat to make for the holidays! The brightly colored red and green gumdrops are dotted throughout the classic nougat recipe. Plus they make a beautiful addition to Christmas gift baskets!
Provided by Angela
Categories Candy Recipes Christmas candy
Time 2h10m
Number Of Ingredients 4
Steps:
- Prepare either a 9x13 baking pan for a thinner layer of nougat or an 8x8 baking pan for taller nougat squares. Line your baking pan with parchment paper.
- For either method, microwave or stovetop, it is best to melt the white chocolate with the butter before adding marshmallows.
- Microwave: In a large microwave-safe bowl combine the white chocolate chips and butter. Microwave for 1 minute on high, then stir. Continue heating in 30-second increments and stirring between each heating. Repeat until the milk chocolate is melted. Add the marshmallows and heat in 30-second increments, stirring each time until you can fully combine the marshmallows and melted white chocolate.
- Stovetop (Double Boiler): Use a large glass mixing bowl that will safely set atop your saucepan. Combine the white chocolate chips and butter. Bring a saucepan with about an inch of water to a low boil and place the bowl with the butter and white chocolate chips on top of the saucepan. Heat the white chocolate chips until fully melted. Add the marshmallows in 2-3 portions so that it melts easier with this method. Stir the marshmallows and cook until fully melted before adding the next portion of marshmallows. Continue until fully combined then remove from heat.
- Set the bowl with the nougat base aside for 2-3 minutes to cool before adding the gumdrops. *You can cut the gumdrops into smaller chunks if desired.
- Add the gumdrops and fold them into the nougat, then transfer it into your prepared baking pan. Use a lightly greased sheet of parchment paper or spatula to spread the nougat to the pan corners in an even layer.
- Transfer the nougat to your refrigerator and chill for at least 2 hours, but preferably overnight to fully setup.
Nutrition Facts : Calories 92 kcal, Carbohydrate 17 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 19 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
CHRISTMAS NOUGAT CANDY WITH GUMDROPS
Chewy delicious Christmas Gumdrop nougats are an awesome and easy no bake old-fashioned holiday treat. Easily flavored with peppermint or cinnamon, this super sweet and festive holiday candy is very popular in the latter part of the year. The pretty red and green gumdrops are a welcome and colorful way to enjoy this classic candy.
Provided by Trisha Haas - Salty Side Dish
Categories Dessert Recipes
Number Of Ingredients 4
Steps:
- Set aside about 10 red and 10 green quartered gumdrops.
- Line an 8x8 baking pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
- In either a double boiler OR a large stock pan, add butter, chocolate chips and marshmallows and heat over low to medium low heat, stirring constantly until mixture is completely melted. This process can take about 10-12 minutes and must be done slowly and while stirring.
- Remove chocolate from stove heat and cool for 2 minutes.
- Fold 1 cup quartered gum drops into the mixture with a spatula.
- Spread mixture into a prepared pan. The marshmallow is sticky, so I place a sandwich bag greased with cooking spray on my hand and use that to press candy into the pan (see article for image example).
- Add 1/2 cup reserved gumdrops to the top of the nougat and gently press into the surface of the candy.
- Refrigerate Christmas Nougat overnight to set. Remove from refrigerator, remove from pan and discard the parchment paper.
- Use a sharp knife to cut into 30 squares. Serve gumdrp candy immediately or refrigerate, covered until ready to serve.
Nutrition Facts : ServingSize 1 piece, Calories 217 kcal, Carbohydrate 39 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 6 mg, Sodium 46 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 3 g
CLASSIC NOUGAT
Make nougat as an edible gift, or as a sweet treat to enjoy with family and friends. It's worth investing in a sugar thermometer for making confectionary
Provided by Barney Desmazery
Categories Treat
Time 35m
Yield Makes about 50 squares
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Scatter the nuts over a baking tray and toast in the oven for 10 mins, then set aside (they don't need to cool). Cut the two pieces of rice paper to fit a 20 x 20cm square tin. Line the tin with one sheet of rice paper, brush the sides of the tin with oil, then dust the tin with icing sugar.
- Put the honey into a saucepan, then in another saucepan tip in the sugar, glucose and 100ml of water. Put the egg whites in the very clean bowl of a tabletop mixer with a whisk attachment and whisk on a low speed. Heat and boil the honey until it reaches 121C on a digital cooking thermometer, then straightaway pour the honey over the egg whites and set the speed to medium. While the whites and honey are whisking, bring the sugar and water to the boil and keep boiling until the syrup reaches 145C exactly on a digital cooking thermometer. Pour the hot syrup in a slow, steady stream into the beating egg white mixture. Continue beating for about 10 mins until you have a thick, glossy, firm meringue. It's hard to over-whisk at this stage but easy to under-whisk, so keep going until the meringue looks like sticky chewing gum.
- Use a spatula to stir though the nuts (which should still be warm), the vanilla extract and a small pinch of salt. Scrape the mixture into the lined tin, then smooth over to spread the mixture out evenly (if you have an offset spatula, now is the time to use it). Finally, top with the remaining sheet of rice paper and press down. Leave the nougat to set for at least 2 hrs or overnight.
- To turn out and portion, use a spatula to loosen the edges of the nougat away from the tin, then invert the tin on to a clean board and use a sharp serated, hot knife to portion into bars or squares. The nougat will keep, stored in an airtight container, for up to a month.
Nutrition Facts : Calories 80 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
GERMAN CHRISTMAS NOUGATKUGELN (NOUGAT BALLS)
Makes about 35 wonderful nougat balls. This recipe is from my German grandmother - yum. This is the 'G' version; add rum to make it for adults. Use high-quality ingredients - the best chocolate and cocoa you can find. They're worth it!
Provided by Silvia
Categories World Cuisine Recipes European German
Time 1h30m
Yield 15
Number Of Ingredients 6
Steps:
- Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove the bowl from the heat.
- In a separate bowl, combine the confectioner's sugar and cocoa powder. Use a wire whisk to break up lumps. Mix in the vanilla and coffee. Stir in the nuts, and, if necessary, add additional coffee to make the mixture smooth. The mixture should be fairly thick.
- Allow the mixture to cool enough to handle. Shape the mixture into 1/2- to 3/4-inch diameter balls. Dip the balls into the melted chocolate. Chill until firm.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 13.9 g, Fat 5.4 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 1.6 g, Sodium 1.1 mg, Sugar 12.4 g
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