How to make Italian Nougat?
Step 1
In a small saucepan, pour the honey (225g) and heat it to 124°C. Meanwhile, in another small saucepan, pour the sugar (360g), honey (30g), and water, and heat it to 145°C.
Step 2
While the two saucepans are heating, reaching the indicated temperatures, whip the egg whites with sugar. As soon as the saucepan with the honey reaches 124°C, pour it slowly into the egg whites while continuing to whip. When the other saucepan with water, sugar, and honey reaches 145°C, pour it in the same way into the egg whites, continuing to whip, obtaining a shiny and whipped mixture.
Step 3
At this point, add the dried fruits (toasted beforehand if desired) and mix well into the mixture.
Step 4
Transfer the obtained mixture onto a sheet of wafer paper and cover with another sheet of wafer paper. With the help of a rolling pin, level it well to have a nougat of uniform thickness.
Let it cool in a cool, dry place for about 12 hours, then cut it.
Step 5
Store it in a cool, dry place, away from heat, and remember, do not refrigerate it.
