Soundtrack: Animal, Miike Snow
Supplies: standing mixer measuring cups/spoons spatula silpat lined baking sheet Ingredients: 1 large egg whites, room temperature 1/8 tsp kosher salt 1 and 1/3 c sugar 1/2 c honey 2 Tbs water
so this post is kind of a haphazard way to see if i could fool around with a recipe i messed up. you’d think i’d have learned my lesson before about letting the sugar mixture reach too high of a temperature…but i apparently not.
(not pictured – combine sugar, honey and water in saucepan. mix to combine and increase heat. i should have stopped at 252 degrees were i to continue with nougat making but i went a bit over. honestly, not even sure what the final temp was before i pulled it off the stove and tried to incorporate in with the whipped egg whites…)
in standard mixer with whisk attachment beat egg white and salt on medium high until foamy. with mixture running add in syrup and continue to beat. (the color was my first clue something was wrong)
this doesn’t end up whipping up into a light fluffy mixture…sooo just mix for a few minutes until throughly combined (second clue)
pour onto silpat lined baking sheet – sprinkle with sea salt flakes. let cool and harden, break into pieces. at this point i knew it was a salvage or not situation so i thought sea salt and honey sounded like it be a tasty treat.
- um, watch temperature on candy thermometer. do not decide to chop additional ingredients or load dishwasher in meantime.
Review: great flavor pretty much on point with bit ‘o honey with a twist – honey and salt is a total winner in my book. however, consistency is like really, really hard chewy taffy. it takes some work but then again it keeps you from eating too much in one sitting i suppose…