Caramel Nougat

Instructions

1. 1

   Combine the sugar, corn syrup, and water in a medium saucepan and place over medium heat.

   Tip: Monitor the mixture closely to prevent scorching.

2. 2

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 300°F.

   Tip: Use a candy thermometer to ensure the correct temperature.

3. 3

   Remove the saucepan from the heat and carefully pour in the butter and sweetened condensed milk. The mixture will bubble and steam vigorously.

   Tip: Wear protective gloves and eyewear when working with hot sugar.

4. 4

   Add the salt, cream of tartar, and caramel coloring to the saucepan and stir until the coloring is fully dissolved.

   Tip: Use a spatula to scrape the sides and bottom of the saucepan for a smooth mixture.

5. 5

   Let the mixture cool slightly, until it reaches 275°F. Pour the mixture onto a greased surface and let it cool and set.

   Tip: Use a sharp knife to cut the nougat into desired shapes and sizes.

6. 6

   Once the nougat is set, wrap it in parchment paper or plastic wrap and store it in an airtight container for up to 2 weeks.

   Tip: The nougat will become more chewy with time, so feel free to adjust the storage time to your liking.