Malted Chocolate Nougat
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
  • vegetable oil
  • 400g/14oz/ 2 cups sugar
  • 100ml/3½ fl oz/ ¼ cup clear honey
  • 210 ml/7oz/ ¾ cup plus 2 tablespoons liquid glucose
  • 2 tablespoons cold water
  • 2 large egg whites, at room temperature
  • 50g/2oz dark chocolate, melted and cooled
  • 40g/1½ oz/3.5 tablespoons chocolate malt powder
  • pinch salt
  • 75g/3oz/a big handful of chocolate-coated honeycomb balls like Maltesers or Whoppers
Instructions
  1. Prep notes: Before you get started, measure out the egg whites and let them come to room temperature (about 15-20 minutes before starting the rest). Also if you're using a chocolate bar and need to melt it, do this first. Cut the chocolate bar in little pieces. Put in a bowl. Microwave for 20 seconds, stir and continue this until you have completely melted chocolate. Set aside to cool down.
  2. Line a 8x8" square tin with tin foil. Lightly brush the bottom with vegetable oil. Then line the bottom with a square of rice or parchment paper.
  3. In a large heavy bottomed pan, stir together the sugar, honey, liquid glucose, and cold water. Heat on a medium-low heat to dissolve the sugar.
  4. Once the sugar is dissolve put your candy thermometer in the pan. Bring the sugar mixture to boil and allow to bubble until the temperature reaches 125°C/257°F.
  5. Meanwhile, while you're waiting for the sugar to come to temperature, put your egg whites in the bowl of a mixer. Turn the mixer on medium-high and whisk until stiff peaks form. Be careful not to over beat. If you don't know what stiff peaks looks like, check out these pictures.
  6. When the sugar syrup comes to temperature you will have to work quickly. Make sure the mixer is now on low. Take the thermometer out of the pan. Pour half of the sugar syrup from the pan into the egg whites. (This is when it will smell nice)
  7. Keep the mixer running and let the egg whites and sugar syrup continue to mix.
  8. Return the pan with half the sugar syrup back to the stove. Heat the syrup until it reaches 157°C/315°F. The syrup will become a dark caramel color.
  9. Once it come to temperature, slowly pour it into the stand mixer. It will foam up a bit. Turn the mixer up to medium and mix everything for a few minutes (about 3-4 minutes). The mixture will thin down a bit.
  10. Now add in the melted chocolate, malt powder, and salt. Mix until incorporated and everything is a nice light brown.
  11. Pour the mixture into the prepared tin. Scatter half of your honeycomb balls over the top. Cut the other half, into halves and press those in around the full honeycomb balls.
  12. Cool and leave to set overnight. Have some for breakfast because you deserve it.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/05/15/malted-chocolate-nougat/