Culinary Institute of America

Soft Chocolate Nougat

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Preparation info
  • Makes

    100 pieces

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Glucose syrup 1

Method

  1. Combine 1 lb 7 oz/650 g of the glucose syrup, the granulated sugar, and water, in a heavy-bottomed saucepan and stir to ensure all the sugar is moistened. Bring to a boil over high heat, stirring to dissolve the sugar. When the syrup reaches a boil, stop stirring and skim the surface to remove any impurities. Continue to cook without stirring, occasionally washing down t