Milk Chocolate Nougat

Instructions

1. 1

   In a large saucepan, combine palm oil, granulated sugar, light corn syrup, and salt. Place the saucepan over medium heat and stir until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

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 monitor the temperature.

3. 3

   Remove the saucepan from the heat and stir in milk chocolate until it is melted and smooth.

   Tip: Be patient, as this may take a few minutes.

4. 4

   Stir in unsalted butter and vanilla extract until they are fully incorporated.

   Tip: The mixture will thicken slightly during this step.

5. 5

   Add egg whites and stir until they are fully incorporated.

   Tip: The mixture will thicken further during this step.

6. 6

   Add confectioner's sugar and baking soda, and stir until they are fully incorporated.

   Tip: The mixture will thicken further during this step.

7. 7

   Add pectin and stir until it is fully incorporated.

   Tip: The mixture will thicken further during this step.

8. 8

   Pour the mixture onto a greased surface and let it cool and set.

   Tip: This may take several hours, depending on the temperature.

9. 9

   Once set, use a sharp knife to cut the nougat into small pieces.

   Tip: You can also use a cookie cutter to create fun shapes.

10. 10

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

    Tip: You can also freeze the nougat for up to 3 months.

11. 11

    Serve and enjoy!

    Tip: You can also use this recipe to make other types of nougat, such as white or dark chocolate nougat.