Fruity Orange Zest Nougat Squares
Nougat making is filled with oranges and mixed dried fruits in the Fruity Orange Zest Nougat Squares. This recipe, yielding 64 pieces, is a testament to the experimentation of candy making, blending whipped egg whites with sugar and corn syrup, all mixed with orange and dried fruits and candied citrus peels. With an active preparation time of 25 minutes and total period of 2 hours, including chilling. From preparation of the pan with foil to the finally cutting the set nougat into bite-sized pieces. The Fruity Orange Zest Nougat Squares invite you to homemade candy.
- 2 Large Egg Whites
- ¼ teaspoons Cream of Tartar
- ¼ teaspoons Salt
- 2 cups Granulated Sugar
- 1½ cup Light Corn Syrup
- ¼ cups Water
- 1 tablespoon Grated Orange Zest
- ¼ teaspoons Orange Oil or Pure Orange Extract
- 1 cup Mixed Dried Fruit and Candied Citrus Peels, Chopped
- Vegetable Oil Spray
- Preparing Your Pan:
Begin by 8 x 8-inch square pan in a cloak of heavy-duty aluminum foil, letting it drape over the sides. Spraying vegetable oil.
- Whipping the Egg Whites:
In a bowl, place your egg whites and whip them with an electric mixer at a medium speed. With a pinch of cream of tartar and salt, raise to a high speed.
- Crafting the Syrup:
In a saucepan over medium-high heat, combine sugar, corn syrup, and water while the whites are beating. Cook the mixture for another 10 to 12 minutes, stirring occasionally, or until the hard ball stage (250°F) is reached on a candy thermometer.
- Merging Syrup and Egg Whites:
Slowly introduce about a quarter of the syrup into the egg whites, keeping the mixer in a constant. This union should be slow and steady, allowing the egg whites to absorb the syrup and hold their shape.
- Final Syrup Journey:
Return to the saucepan, guiding the remaining syrup over a medium-high flame until it hard crack stage at 300°F.
- Folding in Flavor:
As the mixer textures, sprinkle the golden syrup into the egg white mixture. Introduce the zest of oranges, orange oil, and dried fruits.
- Setting the Nougat:
Coax the nougat into the prepared pan. Cover it with parchment paper, and press it gently with a second pan weighed down with cans. Let it chill until it's firm to the touch. When ready, lift it from its metallic nest using the foil, and cut it into 1-inch squares.
- Variations:
For those yearning for a different whisper of citrus, the orange zest and oil may graciously step aside for their lemon counterparts.
