Salted Chocolate Nougat

Instructions

1. 1

   Line a large baking tray with parchment paper. In a medium saucepan, combine the golden syrup, granulated sugar, and salted caramel sauce. Place over medium heat and stir until the sugar has dissolved.

   Tip: Be careful when handling hot saucepans.

2. 2

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

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

3. 3

   Remove the saucepan from the heat and carefully whisk in the unsalted butter until it is fully incorporated.

   Tip: Be patient and let the mixture cool slightly before whisking in the butter.

4. 4

   Let the mixture cool slightly, then stir in the dark chocolate until it is fully melted and the mixture is smooth.

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

5. 5

   In a separate bowl, whip the egg whites until they are stiff and hold their shape.

   Tip: Add a pinch of salt to help the egg whites whip faster.

6. 6

   Gradually add the palm oil to the egg whites and continue whipping until the mixture is stiff and holds its shape.

   Tip: Add a few drops of vanilla extract if desired for extra flavor.

7. 7

   Add the whipped egg mixture to the saucepan with the chocolate mixture and stir until fully incorporated.

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

8. 8

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

   Tip: Use a spatula to create a smooth surface and prevent air pockets.

9. 9

   Refrigerate the nougat for at least 2 hours, or until it is set and firm.

   Tip: Let it come to room temperature before cutting into the desired shape.

10. 10

    Dust the nougat with confectioner's sugar and sprinkle with sea salt.

    Tip: You can also add chopped almonds on top for extra texture and flavor.

11. 11

    Cut the nougat into desired shapes and serve immediately.

    Tip: Store leftovers in an airtight container in the refrigerator for up to 5 days.