@CakeAcake_ Yes. Very well presented. Thank goodness for people like you. Laimar nougat made in Gosford Australia 🇦🇺 I like. But, I did buy violet flavour. It actually tasted like soap. Looks like a nice colour. $6.00. Gone in 5 minutes.
Hello my friend🙋♀ Thank you so much for your kind words🙏🏼 Welcome to my channel. A very nice day for you and your family🌞🌞 Many greetings Susanne from Denmark❤️
Hello You have to boil the sugar up to 145 degrees, then it becomes a soft nougat. Sometimes when I make it I boil the sugar to 150/155 degrees I like it a bit hard A very nice day for you Many greetings from Susanne💗🤗
After they are cut, they must be wrapped individually or in an airtight box. The nougat absorbs moisture and becomes greasy (melts). It must always be left outside and not in the fridge A very good evening to you💗
I haven't tried it myself, but I think you can do it. Of course, it will taste a lot like honey and instead of 145 degrees, the sugar layer must be boiled to 148 degrees. Very nice day to you Best wishes from Susanne🥰💗💗
Why did mine fail? Even though I followed the recipe in the video, the dough remained sticky when the nuts were mixed in. Then it became soft, not like in the video. please help me :(
I'm very sorry it failed for you. There can be many causes. Moisture where you work, temperature of the sugar layer or that it has not been whipped enough. If you have the courage to try again, try to boil the sugar layer to 150-155 degrees. Make sure to whip for at least 4 minutes after the sugar layer has been added. Sometimes the thermometer can be a bit of a tease, so it is important that when you put the tremometer in the pot, it must be in the same place. You must not touch it, just let the pan take care of itself until it reaches the desired temperature. If you can see again that it is too soft, don't add the nuts, try again. I really hope it works out for you, otherwise you will have to write to me again and we will probably sort it out. Very nice day to you Best wishes from Susanne🥰💗💗
🌸 you can try something else, just melt marshmallows for shortcut and add milk powder to it Add your fruit and nut and put into buttered dish to set Decant once set and cut into pieces 😊
Hi. I am very disappointed my nougat turns so damn jiggly. I followed this one UA-camr's recipe. I used granulated sugar instead, boiled the sugar up to 175F, butter 2 tbsp, cream of tartar and left in a dry place like oven. I woke up next day it's jiggles. so I put it in the fridge. Do you have any idea what went wrong and if putting it in the fridge will fix it? Also, I did't use corn syrup as I could not find it so I replaced it with flavoured syrup. I am so sad now. Hope you can kindly guide me here, please? Thank you.
I'm sorry to hear that it didn't turn out the way it was supposed to. If you follow my instructions here carefully I think you will succeed. Start by putting your pan on medium heat, in the pan there should be: ½ dl water (50 g) - 175 g sugar 90 g honey. While your sugar syrup is boiling, whip 1 egg white (from a fresh egg) and whip 30 g of sugar for 4 minutes. When the sugar lager is 147 Degrees Celsius = 296.6 Degrees Fahrenheit. Should it be poured into the whipped egg whites in a thin stream. Whip for 4 minutes again. Now you need to add nuts and raspberries. It is very important that the nougat is stored in a dry place. if it gets too much moisture, it will "melt" Finally, write to me if you succeed Hi from Susanne💗💗💗
@@CakeAcake_ Hey Susanne! Thank you so much. Never felt that heartbroken to see it failed. I will write back once I start on it again using your recipe!! Thank you once again!!!!! 🥰
@@CakeAcake_ Hi Susanne. I failed again. This time , it's cronuts. I doubled crashed broken. Do you have an episode of cronuts? Also, pertaining to the candy thermometer, if it's sets at around 300F, how do i calibrate it to stay as it is without it fluctuates? I know i am am troubling for asking qns. But two failures in a week. crushed. Please send help. 🥲
Of course I want to help you. Google tranlate over this a little strange "I doubled over crashed to pieces" you can try to write it another way. With regards to your tremometer. I put my thermometer in and do not touch it until it has reached the desired temperature. Mine has also fluctuated a lot once and in the end I had to buy a new one. I always buy an ordinary thermometer to measure meat temperature with, they are not that expensive Hi from Susanne💗💗💗
The sugar turns golden brown when it is finished cooking, but when it is beaten together with the egg whites it turns white again. White Nougt must also be white, I learned that when I learned to make it. A very good day to you Many kind regards from Susanne💗🤗
Yes, it is very expensive to buy in stores. It is both much cheaper to make it yourself and it also tastes better. Very nice evening to you. Best wishes from Susanne🥰💞
Tried this recipe and it turned out AMAZING! 10/10
👏👏👏 I am very happy that you write to me, it means a lot
A very good evening to you
Many greetings from Susanne💗🤗
Wao super healthy Super delicious ,mind blowing ,❤❤biggest like 👍
Thanks a lot for your lovely support 👍❤️
Lecker! Absolutely yummy😋
Thanks a lot for your lovely feedback ❤️❤️👍
Delicious!!! and lovely!!! Thank you so much for sharing😇🥰😍🙏
Hi😊
Thank you so much for your sweet comment
A very nice day for you
Many greetings from Susanne❤️💞💗
@@CakeAcake_ you are very welcome Susanne🥰💖💝💞🙏
Easy as. Absolutely love the music. Way cheaper than buying one piece $7 ❤🎉
Yes, you're right, it's very expensive to buy. I'm glad you liked my choice of music
Hi from Susanne💖🥰💞
@CakeAcake_ Yes. Very well presented. Thank goodness for people like you. Laimar nougat made in Gosford Australia 🇦🇺 I like. But, I did buy violet flavour. It actually tasted like soap. Looks like a nice colour. $6.00. Gone in 5 minutes.
Have never tried to make nougat but after watching this I will be 🙏😊❤
Thank you for your lovely feedback, yes you should try it, it tastes fantastic
Many greetings, Susanne💚❤️
Nougetnya lembut
Ya, nougat sangat lembut dan rasanya luar biasa😊❤️
Niceeeeeee
Thank you very much ❤️❤️
Awesome...❤❤❤
Thank you so much, I'm glad you like my recipe
Hello from Susanne💗🤗
YUM
Thanks yes it is very yummi🤤🤤🤤
Many greetings from Susanne
I forgot to ask, is that plain flour you rub on the board and your hands of is it icing sugar? Thanks Susanne
Hi 😍
I use icing sugar
Regards, Susanne💗💗💗
Look delecious. So imagine how tasty it could be .... mmmm yummy. Welcome to our house in India
Hello my friend🙋♀
Thank you so much for your kind words🙏🏼 Welcome to my channel. A very nice day for you and your family🌞🌞
Many greetings Susanne from Denmark❤️
❤😊
Thanks ❤️❤️❤️
Is that powdered sugar you are using to coat the pan and your hands?
Yes it is.
Hi from Susanne🌸💐💗
هل نقدر ان نخفف من السكر شكرا
أهلا🤗
لم أحاول. أعتقد أنه من الصعب الحصول على قوام مطاطي إذا تمت إضافة كمية أقل من السكر
تحيات كثيرة من سوزان💝💝💝
Hi what is that white powder you kept rubbing your hands with called?
It's icing sugar
Hello from Susanne🤗🩷
Or powdered sugar
You can get it from ALDI (in the cooking section)
Hi.... Till what temperature we need to cook? 140 or 145 degree celsius??
Hello
You have to boil the sugar up to 145 degrees, then it becomes a soft nougat. Sometimes when I make it I boil the sugar to 150/155 degrees I like it a bit hard
A very nice day for you
Many greetings from Susanne💗🤗
@@CakeAcake_ I want soft.... So 145 degree celsius is good for me. Thanks for ur reply.
You're welcome💗🤗
@@CakeAcake_ 1 more question... Where are we supposed to store it after cutting? In the refrigerator or at room temperature?
After they are cut, they must be wrapped individually or in an airtight box. The nougat absorbs moisture and becomes greasy (melts). It must always be left outside and not in the fridge
A very good evening to you💗
Can we use 175 honey and 90 g sugar instead
I haven't tried it myself, but I think you can do it. Of course, it will taste a lot like honey and instead of 145 degrees, the sugar layer must be boiled to 148 degrees.
Very nice day to you
Best wishes from Susanne🥰💗💗
@@CakeAcake_ thank you for your reply 🙏🥰
Why did mine fail? Even though I followed the recipe in the video, the dough remained sticky when the nuts were mixed in. Then it became soft, not like in the video. please help me :(
I'm very sorry it failed for you. There can be many causes. Moisture where you work, temperature of the sugar layer or that it has not been whipped enough. If you have the courage to try again, try to boil the sugar layer to 150-155 degrees. Make sure to whip for at least 4 minutes after the sugar layer has been added. Sometimes the thermometer can be a bit of a tease, so it is important that when you put the tremometer in the pot, it must be in the same place. You must not touch it, just let the pan take care of itself until it reaches the desired temperature. If you can see again that it is too soft, don't add the nuts, try again.
I really hope it works out for you, otherwise you will have to write to me again and we will probably sort it out.
Very nice day to you
Best wishes from Susanne🥰💗💗
🌸 you can try something else, just melt marshmallows for shortcut and add milk powder to it
Add your fruit and nut and put into buttered dish to set
Decant once set and cut into pieces 😊
Is that flour or icing sugar?
I use icing sugar
Hello from Susanne🤗🥰
ຫົກນຶ່ງ
ຂອບໃຈສໍາລັບຄໍາຄິດເຫັນຂອງທ່ານແລະມີຕອນແລງທີ່ດີ🌸💗🌸
Your directions state to let the nougat rest for a week, yet the video says to let it rest overnight. Which is correct?
I'm sorry I wrote that wrong. The nougat should stand overnight. A very good evening to you.
Best wishes from Susanne💗💖
@ thank you 😊
ບໍ່ເຄີຍເຫັນກ່ອນ
ມັນມີລົດຊາດດີແທ້ໆ
ສະບາຍດີຈາກ Susanne⭐✨💗🤗
Hi. I am very disappointed my nougat turns so damn jiggly. I followed this one UA-camr's recipe. I used granulated sugar instead, boiled the sugar up to 175F, butter 2 tbsp, cream of tartar and left in a dry place like oven. I woke up next day it's jiggles. so I put it in the fridge. Do you have any idea what went wrong and if putting it in the fridge will fix it? Also, I did't use corn syrup as I could not find it so I replaced it with flavoured syrup. I am so sad now. Hope you can kindly guide me here, please? Thank you.
I'm sorry to hear that it didn't turn out the way it was supposed to. If you follow my instructions here carefully I think you will succeed.
Start by putting your pan on medium heat, in the pan there should be: ½ dl water (50 g) - 175 g sugar 90 g honey.
While your sugar syrup is boiling, whip 1 egg white (from a fresh egg) and whip 30 g of sugar for 4 minutes.
When the sugar lager is 147 Degrees Celsius = 296.6 Degrees Fahrenheit.
Should it be poured into the whipped egg whites in a thin stream. Whip for 4 minutes again.
Now you need to add nuts and raspberries.
It is very important that the nougat is stored in a dry place. if it gets too much moisture, it will "melt"
Finally, write to me if you succeed
Hi from Susanne💗💗💗
@@CakeAcake_ Hey Susanne! Thank you so much. Never felt that heartbroken to see it failed. I will write back once I start on it again using your recipe!! Thank you once again!!!!! 🥰
I know it all too well when things go wrong in my kitchen. Yes, write back at last.
Hi from Susanne😍
@@CakeAcake_ Hi Susanne. I failed again. This time , it's cronuts. I doubled crashed broken. Do you have an episode of cronuts? Also, pertaining to the candy thermometer, if it's sets at around 300F, how do i calibrate it to stay as it is without it fluctuates? I know i am am troubling for asking qns. But two failures in a week. crushed. Please send help. 🥲
Of course I want to help you.
Google tranlate over this a little strange "I doubled over crashed to pieces" you can try to write it another way.
With regards to your tremometer. I put my thermometer in and do not touch it until it has reached the desired temperature. Mine has also fluctuated a lot once and in the end I had to buy a new one. I always buy an ordinary thermometer to measure meat temperature with, they are not that expensive
Hi from Susanne💗💗💗
Suger with the egg white will not be golden brown like this, then sugar again to make syrup
The sugar turns golden brown when it is finished cooking, but when it is beaten together with the egg whites it turns white again. White Nougt must also be white, I learned that when I learned to make it.
A very good day to you
Many kind regards from Susanne💗🤗
Actually nougat, is very expensive in shops, better home made because this is just a bunch of sweetness. It's not a taste buds medicine.
Yes, it is very expensive to buy in stores. It is both much cheaper to make it yourself and it also tastes better. Very nice evening to you.
Best wishes from Susanne🥰💞
@@CakeAcake_you to with ❤ 🫂😊.
The red things look like bacon pieces for salads 😂
It may well look similar, but it is lovely raspberry pieces and it tastes fantastic
Hi from Susanne🎉🥳💖
😅