Butterscotch Nougat

Instructions

1. 1

   Preheat the oven to 160°C (320°F). Line a baking tray with parchment paper.

   Tip: Optional: Use a silicone mat for easier cleanup.

2. 2

   In a medium saucepan, combine the golden syrup, butter, brown sugar, and salt. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Avoid boiling the mixture.

3. 3

   Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 10 minutes, stirring frequently.

   Tip: The mixture will thicken and turn a deep amber color.

4. 4

   Remove the saucepan from the heat and stir in the eggs one at a time, followed by the vanilla extract.

   Tip: Be careful when adding the eggs as they will sizzle and steam vigorously.

5. 5

   Add the desiccated coconut, baking soda, and confectioner's sugar to the saucepan and stir until well combined.

   Tip: Use a wooden spoon or spatula to avoid scratching the pan.

6. 6

   Pour the mixture onto the prepared baking tray and smooth the top with a spatula.

   Tip: Use a spatula to spread the mixture evenly and avoid creating air pockets.

7. 7

   Bake the nougat for 20 minutes, then remove it from the oven and let it cool completely in the pan.

   Tip: Avoid opening the oven door during the baking time.

8. 8

   Once the nougat has cooled and set, use a sharp knife to cut it into 8 equal pieces.

   Tip: Dust the cut nougat with confectioner's sugar to prevent sticking.

9. 9

   Melt the butterscotch chips in a double boiler or in the microwave in 10-second increments, stirring between each interval.

   Tip: Stir the melted butterscotch until smooth and creamy.

10. 10

    Dip each nougat piece into the melted butterscotch and place on a wire rack set over a piece of parchment paper.

    Tip: Tap off any excess butterscotch by gently tapping the wire rack.

11. 11

    Refrigerate the nougat pieces for at least 30 minutes to set the butterscotch coating.

    Tip: Serve chilled and enjoy!