Soft Nougat

Sugar Work By banba

banba Cake Central Cake Decorator Profile
banba Posted 3 Aug 2008 , 9:20am
post #1 of 1

I made nougat which I wanted soft so I took it to between 270 and soft crack but it didn't set as well as I hoped.

It tasted perfect and was snow white (which I like) but it was just a little to runny.

If I took the temp higher would it set better? How high could I go before I lose the colour and the sugar browns? TIA

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