Ruby Chocolate Nougat

Instructions

1. 1

   Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.

   Tip: To prevent sticking, grease the parchment paper with a small amount of butter.

2. 2

   In a medium saucepan, combine the sugar, corn syrup, and 50g of water. Place the saucepan over medium heat and stir until the sugar dissolves.

   Tip: Be patient, as this process can take several minutes.

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 (320°F) on a candy thermometer.

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

4. 4

   Remove the saucepan from the heat and stir in the butter until it's fully incorporated.

   Tip: Be careful, as the mixture will bubble up vigorously.

5. 5

   Let the mixture cool slightly, then stir in the eggs one at a time. Add the flour, salt, and baking soda, and mix until well combined.

   Tip: Make sure to scrape down the sides of the bowl for even mixing.

6. 6

   Stir in the ruby chocolate chips, ruby chocolate powder (if using), and chopped almonds.

   Tip: The mixture will thicken as it cools.

7. 7

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

   Tip: Use a spatula to smooth out any air bubbles.

8. 8

   Let the nougat set at room temperature for at least 30 minutes before cutting into desired shapes.

   Tip: For a firmer nougat, refrigerate for an additional 30 minutes.

9. 9

   Cut the nougat into desired shapes, such as bars, strips, or balls.

   Tip: Use a sharp knife or cookie cutter for clean cuts.

10. 10

    Serve and enjoy!

    Tip: Store any leftovers in an airtight container at room temperature for up to 3 days.