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Gluten Free Vegan and Non-Vegan Nougat Recipe | Cooking Adventrues | Cooking Chef

So this Christmas I made 2 different types of nougat. One Non-Vegan one and one vegan using aqua faba as an egg replacement.

Click Continue reading  or scroll down to see the recipe to below

The normal nougat cut into individual bites ready for wrapping
The  nougat cut into individual bites ready for wrapping

Recipe Modified from how to cook that for the Cooking Chef and making it a vegan recipe.

Vegan/ Non-Vegan Nougat

Ingredients:

2 Cups [432g] Caster Sugar [Super Fine]

1 1/2 Cups [528] Liquid Glucose Syrup [If using honey use 502 g only] Here is the recipe for DIY Glucose/Corn Syrup Substitute

1 Tbps [26g] Honey [Optional] 

 2 [72g]  Egg whites OR 72 g Aqua faba  [ liquid from cooking legumes, like the liquid in a can of chickpeas, or liquid from cooking dried beans at home]

 1 1/2 Cups [195g] Nuts of Your Choice [2 Types = 97.5 g each | 3 Types = 65g  each

 1 1/2 Cups [252g] Mixed Dried Fruit [2 Types = 126 g | 3 Types = 84 g each]

Note: You can decrease the fruit and increase the nuts if you prefer

Method:

1) Get everything ready!

A) Place in the mixer bowl
–  2 [72g]  Egg whites / 72 g Aqua faba

B) Line a tray with non-stick baking paper
–  28 x 18 cm

C) Put some water into a cup with a pastry brush.

D) Weight out the nuts in separate bowl

E) Get your thermometer ready

Sugar and Liquid Glucose Syrup
Sugar and Liquid Glucose Syrup

2) Place in a saucepan and stir to dissolve on HIGH Heat

2 Cups [432g] Caster Sugar [Super Fine]
1 1/2 Cups [528] Liquid Glucose Syrup [If using honey use 502 g only
1 Tbps [26g] Honey [Optional] 

3) Wash down the sides of the pan using a pastry brush

Aqua faba beating in mixer
Aqua faba beating in mixer

4) Turn on the beater and whip the egg whites to soft peaks while the sugar is heating up. [set timer to 2 mins on stirring speed Max for egg whites and 10 mins for Aqua faba ]

Note: Best thing about Aqua faba, is that you can not over whip it;)

5) Using a candy thermometer to monitor the sugar syrup temperature until it reaches 250°F [120°C] [ Firm Ball 118.3 – 121.1°C]

6) Remove from the heat, turn on the mixers and add 3 soup ladles full into the egg whites/ aqua faba

7) Leave the mixers running on full speed and return the pan to the heat until it reaches 300°F [ 150°C] then immediately pour into the egg whites mixture in a steady stream

Note: It will start to get very thick so work fast!

8) Add the nut and fruit mix while the beater is still running and quickly pour into the lined baking tray.

The top view of my 1st batch of vegan nougat
The top view of my 1st batch of vegan nougat
The side view of the vegan nougat showing the cranberry, pistachios and almonds.
The side view of the vegan nougat showing the cranberry, pistachios and almonds.

9) For flat bars, place another sheet of non-stick baking paper over the top and use the rolling pins to smooth it out.

Lines drawn on Nougat
Lines drawn on Nougat

10) Once it’s cooled on the bench, turn out use a ruler and mark out the segments in equal sizes. For our pan we used 4 x 4.5 cm and use a mandolin knife pushing down and rocking back and forth on the knife to force through the baking paper and candy.

Mandolin knife in hot water
Mandolin knife in hot water

Dip your knife in a container of hot water to clean the blade as necessary between each use

2 pieces of nougat wrapped with baking paper for a couple
2 pieces of nougat wrapped with baking paper for a couple

Wrap 1 or 2 pieces in baking paper to resemble a sweet depending on if you are giving them to a couple or a single person.

wrapped nougat in an air tight container
wrapped nougat in an air tight container

Store in an air-tight container

For washing up, Just fill the mixer bowl in the sink with hot water and put in all the utensils you used and leave it to soak for a while.

Then use a cleaning brush to remove the sugar from the sides. Be careful not to swish the hot water on to yourself

Enjoy,

Grace-yi

9 thoughts on “Gluten Free Vegan and Non-Vegan Nougat Recipe | Cooking Adventrues | Cooking Chef

  1. When I say aqua faba is it in the reduced form or the one directly from the can (which is watery)

    1. I used it directly from the can. But you can cut down the time it takes to whip up by reducing it and using it when it has the consistency of an egg white.

  2. I thought Glucose syrup was made from wheat? So how candida it bedre gluten free?

    1. *can it be

    2. Hi Maria,

      The glucose syrup I use is derived from corn therefore is gluten free. Even says Gluten Free on the container:P I used the brand Queens. I also made my own substitute glucose syrup for the nougat.

  3. This looks great! I’m desperate to try nougat soon as a surprise for my omnivore Man-thing. Just a quick question: we don’t get glucose syrup here in South Africa, or at least I’ve never seen it: is it just basic syrup, sort of like golden syrup or agave? Thanks!

    1. Hi Marfigs,

      Thank you! Aww.. that is so sweet of you! You can also use corn syrup or make your own substitute corn syrup. I’ll try to post the recipe for that after I cook dinner for my omnivore Man-thing=p

        1. You are welcome^^ Uploaded the post:) Refresh the link on this page and it should have link to it:)

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