Trying to create sucrose free candy / sweets is not an easy feat as fructose works in a completely different way to sucrose. Fructose is a monosaccharide which means it is made up of a single unit. Sucrose is a disaccharide made up of glucose and fructose. I first attempted to make nougat by using only honey in this recipe. It was very tasty but did not set very well. When I made my salted caramel I realized that the glucose seems to stabilise the fructose and so I used Jackie Cameron’s recipe as a base to make my sucrose free nougat as she uses glucose in the recipe. I learnt that you cannot heat fructose to the same level as sucrose, and hence my brilliant caramel colour. In the recipe I am sharing I have listed a lower temperature for the syrup than what I took the syrup to. This tastes unbelievable though, and I am so glad I was challenged to make nougat again. I have a huge tray to enjoy which will bring me great pleasure over the next couple of weeks. My best tip for you if you try and make this recipe is to make sure you beat the egg whites to the perfect peak and if you need to know more about how to do this, take a look here.
- 250g fructose
- 120g honey
- 55g liquid glucose
- 125mls water
- 100g blanched, peeled hazelnuts
- 100g shelled pistachios
- 2 sheets rice paper, trimmed if necessary
- 2 egg whites
- 5mls rose water
- 100g dried cranberries
- Preheat the oven to 100° Celsius
- Place the fructose, honey, glucose and water into a sauce pan
- Stir continuously over a medium heat until the fructose dissolves
- Reduce the heat, place a sugar thermometer into the liquid and leave to simmer
- Place the nuts onto a baking tray in a single layer and dry roast for an hour
- Leave in the turned off oven until you need them
- Spray a brownie pan with non-stick spray and place one of the rice paper sheets into the pan, rough side facing down
- Place the egg whites and rose water into a stand mixer bowl
- When the syrup reaches 135° Celsius whisk the egg whites to the soft peak stage on medium setting
- When the syrup reaches 140° Celsius remove from the heat and as quickly as possible, pour into the egg whites with the machine mixing on medium
- Whisk continuously until the mixture starts to cool
- Stop whisking and mix in the nuts and cranberries by hand
- Pour the nougat on top of the rice paper and smooth down
- Place the second sheet of rice paper on top of the nougat, rough side facing up
- Flatten down with your hands as much as possible
- Place into the fridge overnight to set
- Cut into desired sizes and enjoy!
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Blog Checking Lines:
The March 2014 Daring Bakers’ challenge was hosted by Rebecca of BakeNQuilt. She challenged us to learn to make classic nougat and to make it our own with our choice of flavors and add-ins.
What I blogged: