Sucrose Free Nougat Made With Honey

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.

Sucrose Free Nougat

Sucrose Free Nougat

Sucrose Free Nougat
Author: 
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 100° Celsius
  2. Place the fructose, honey, glucose and water into a sauce pan
  3. Stir continuously over a medium heat until the fructose dissolves
  4. Reduce the heat, place a sugar thermometer into the liquid and leave to simmer
  5. Place the nuts onto a baking tray in a single layer and dry roast for an hour
  6. Leave in the turned off oven until you need them
  7. Spray a brownie pan with non-stick spray and place one of the rice paper sheets into the pan, rough side facing down
  8. Place the egg whites and rose water into a stand mixer bowl
  9. When the syrup reaches 135° Celsius whisk the egg whites to the soft peak stage on medium setting
  10. 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
  11. Whisk continuously until the mixture starts to cool
  12. Stop whisking and mix in the nuts and cranberries by hand
  13. Pour the nougat on top of the rice paper and smooth down
  14. Place the second sheet of rice paper on top of the nougat, rough side facing up
  15. Flatten down with your hands as much as possible
  16. Place into the fridge overnight to set
  17. Cut into desired sizes and enjoy!

Click on the links for conversions and notes.

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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.

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29 thoughts on “Sucrose Free Nougat Made With Honey”

  1. Pingback: Fig Tarte Tatin Recipe For Daring Bakers' - Lavender and Lime

  2. Homemade nougat? Amazing Tandy…I love the idea of the nuts, cranberries and the rose water in it…yum!
    Hope you are having a great week 😀

  3. Sounds absolutely divine!! I love nougat, and you make it look ‘doable!’ 🙂 Seems like we are on similar wavelengths this week because I was planning on trying to make/bake a sugar-free gluten-free dessert this weekend. I’m not sure what yet, and it sounds near impossible, but we’ll see what happens. I only wish they sold sugar-free gluten-free treats in the shops. It’s always one or the other.

    1. Sugar free and gluten free do not always work so I am sending you lots of positive thoughts. I saw some gluten and sugar free products at the health shop in the mall on Wednesday 🙂

  4. Thanks so much for this recipe, Tandy. I’m going to try it. I am always on the look out for sugar free recipies. I have also recently learnt about low GI, if you have any advice or tips, I would be most grateful 🙂
    *Hugs*

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