The March 2014 Daring Bakers’ challenge was hosted by Rebecca of BakeNQuilt. She challenged us to learn to make classic nougat and to make it our own with our choice of flavors and add-ins.
But alas! The humidity dealt a cruel blow! Even though I took the sugar syrup and honey to a higher temperature the recommended the resulting torrone is soft and chewy not hard and brittle as I would have liked. Kept in the refrigerator the nougat doesn’t reduce itself to a sticky mess. Photos are taken quickly but then the torrone is hastily returned to the refrigerator. Sad!
I think the recipe is great but one must do what one is advised – You need DRY WEATHER to successfully make nougat. Check out Rebecca’s post for all the details and the recipe.
Thanks Rebecca, I do think it is a delicious recipe that will work in the right conditions!