Ingredients3 sheets Rice Paper (15.5 cm x 23.5 cm)
500 ml (2 cups) Huletts White Sugar
250 ml (1 cup) Glucose Syrup
125 ml ( ½ cup) Huletts Golden Syrup
5 ml (1 tsp) Vanilla Essence
2 Egg Whites
75 g Butter, softened
125 ml ( ½ cup) Chopped Cherries
125 ml ( ½ cup) Chopped Pecan Nuts
125 ml ( ½ cup) Cashew Nuts
- Grease a 19 cm x 29 cm rectangular pan. Trim 1 ½ sheets of rice paper to fit the base of the pan.
- Combine the sugar, syrups and vanilla essence together in a heavy-based saucepan and stir over low heat without boiling until the sugar dissolves. Bring to the boil. Boil rapidly, without stirring, for about 6 minutes or until the temperature reaches 138°C (small crack stage) on a candy thermometer (a teaspoon of the mixture will snap when dropped into a cup of cold water). Remove from the heat.
- Meanwhile, beat the egg whites until stiff peaks form. With the beater still operating, gradually pour the hot syrup mixture in a thin steady stream into the egg whites. Beat for about 3 minutes or until the mixture is very thick and holds its shape. Add the butter and beat for about 1 minute or until the butter is combined and the mixture is very thick. Stir in the cherries and nuts.
- Spread immediately into the prepared pan and cover with a piece of well-greased foil. Smooth the nougat with a spatula and remove the foil.
- Trim the remaining rice paper and fit it onto the nougat. Leave to cool at room temperature for about 6 hours. Turn the nougat out of pan and, using a well-oiled knife, cut into squares.
Notes: It is advisable to use a candy thermometer for accuracy. Try to work as quickly as you possibly can during preparation.