Strictly for grown-ups! Adding gin and tonic to the nougat base beautifully balances out the sometimes overly sweet taste of this classic candy with a zesty tang. Setting your gin and tonic creation in the fridge takes a while, but it is well worth it…
Nougat (or Torrone in Italian) is a sweet confection traditionally made of whipped egg whites, sugar and/or honey and nuts. But nougat does not have to involve the complex chemistry of corn syrup and thermometers as prescribed in so many daunting recipes.
As it is basically a marshmallow recipe, we’ve decided to “cheat” a little by using marshmallows in our gin and tonic nougat recipe. You’ll glide like a kitchen pro through our nougat “cheat” recipe although it does require your undivided attention while you are in the thick of things.
One can add all manner of flavours, nuts, and dried fruit into nougat. For this version we’ve decided upon pecan nuts, white chocolate pieces, cherries and pink gin and tonic for a bit of a kick!
If you plan on packaging the nougat and giving it out to friends or storing it for a while, edible rice paper would be the traditional way to wrap these sticky treats. But as this is not always readily available in shops, wrapping your chewy and fluffy nougat bars in wax paper and storing it in an airtight container will do just fine. Enjoy!
- 300 grams white marshmellows
- 1 cup pecan nuts, chopped
- 1/2 cup cherries
- 300 grams white chocolate pieces
- 1 tbsp butter
- 30 ml pink gin & tonic mix
- 1/4 cup maizena (corn starch)
- 1/4 cup icing sugar
- In a saucepan, over medium heat, melt the butter and marshmallows, adding the chocolate
- Stir until it forms a ball
- Remove from the heat. Add the cherries, nuts and gin mix
- The mixture will turn light pink from the cherries
- In a small, greased bread tin, pour in the mixture
- Place in the fridge overnight to set
- Cut into desired blocks
- Mix the icing sugar and maizina (corn starch), rolling the blocks in the powder
- Use tissue paper to wrap individual sweets