I made this huge batch of nougat the other day. It tasted great. It also had its own personality. It was a bit of a free spirit – actually it was kind of sleazy. It wanted to throw itself all over the kitchen, over me, and just coudn’t take no for an answer. The Blob of the candy world, it just wanted to keep oozing, and oozing… I will give it another go soon but in need of a quick-fix gift in the meantime, I opted for honeycomb instead. It’s safe and sure – well apart from when you throw in the bicarb and it threatens to flow over the side of the saucepan like molten lava…
There are tons of recipes out there and I went with more or less the basic one that everyone seems to use.
- 200g caster sugar
- 120g Golden Syrup
- 3 tsp bicarbonate of soda
- As many edible decorations as you can stomach (sorry)
- Mix the sugar and golden syrup in a saucepan. I found it turned into a fudge-like mass. Once it’s on the heat, don’t stir again but swirl it around if necessary.
- When you put the pan on the heat, quickly prepare your baking sheet. Line it with parchment and dust liberally with edible decorations, such as edible Christmas trees, gold stars, and pearlescent glitter. Tasteful is not exactly what you’re going for here.
- Let the mixture melt then come to a bubbling boil, it will darken considerably.
- Don an oven glove if necessary, take the pan off the heat and then dump in the bicarb and whisk briskly. It will mushroom dramatically.
- Pour onto the baking sheet and again, go wild with the glittery stuff. Leave it to set then smash it into pieces. Bag up and give it to people with an attached disclaimer about their fillings.