Chocolate-Dipped Nougat with Dried Apricots
1 egg white
2 cups powdered sugar
1 teaspoon liquid glucose
2 tablespoons honey
2 tablespoons water
2 ounces sliced, peeled almonds, toasted
Directions
Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk
the egg white in a heatproof bowl until stiff.
Combine the sugar, glucose, honey and water in a small saucepan. Stir over
very low heat until the mixture reaches the small crack stage, or 275
degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat
While whisking, drizzle the syrup into the egg white and continue whisking
until glossy and beginning to stiffen.
Stir in the almonds, and spread the mixture over the rice paper in the
prepared pan, pressing it down well. Cover with another layer of rice paper,
and place a light weight evenly over the top. Leave nougat until cold, and
then cut into squares, wrap in waxed paper, and store in an airtight
container
Prettypinkbutterfly
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