Maple Nougat

Instructions

1. 1

   Preheat the oven to 150°C (300°F) and line an 18x20cm baking tray with parchment paper.

   Tip: Ensure the parchment paper is large enough to prevent the nougat from spilling over during baking.

2. 2

   In a medium saucepan, combine the sugar, corn syrup, and 200ml of water. Place the saucepan over medium heat and stir until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature of the mixture, aiming for 160°C (320°F).

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, or until the mixture reaches 160°C.

   Tip: Remove from heat and carefully pour in the remaining 200ml of water, as it will bubble vigorously.

4. 4

   Return the saucepan to medium heat and cook for an additional 5 minutes, stirring frequently.

   Tip: Remove from heat and carefully whisk in the butter until it has melted and the mixture is smooth.

5. 5

   Stir in the maple syrup, salt, vanilla extract, and confectioner's glucose until well combined.

   Tip: Add the egg whites one at a time, stirring until fully incorporated.

6. 6

   Pour the nougat mixture onto the prepared baking tray and spread it evenly.

   Tip: If desired, sprinkle with pistachios or almonds for added texture and flavor.

7. 7

   Let the nougat cool and set at room temperature for about 30 minutes.

   Tip: Once set, use a sharp knife to cut the nougat into desired shapes and sizes.

8. 8

   If desired, melt the coconut oil and brush it onto the nougat for an extra layer of shine and flavor.

9. 9

   Store the Maple Nougat in an airtight container at room temperature for up to 2 weeks.

   Tip: Refrigerate for longer storage or to prevent melting.

10. 10

    Serve and enjoy!

    Tip: Perfect for snacking, gift-giving, or as a topping for your favorite desserts.