hi to David gil spanish nougat

[Sussan Estela Olaya]

Hi Mohamed Ahmed

There are several possible reasons why your nougat turned out soft instead of hard like in the video. Below are the most common ones and how to fix them:

Syrup Temperatures

▪️Honey: The honey should reach exactly 120°C. If this temperature is not reached, the nougat will have more moisture than needed and will remain soft.

▪️Sugar Syrup: The water, sugar, and glucose mixture must reach 156°C. If this temperature is not reached, the syrup won’t crystallize properly and won’t give the nougat the necessary firmness.

Solution: Use a reliable thermometer and ensure both temperatures are reached accurately.

Whisking the Egg Whites

If the egg whites are not whisked properly or lack sufficient stability, the structure of the nougat will be weak and it won’t harden as it should.

Solution: Make sure to whisk the egg whites to stiff peaks before adding the honey. Add the honey slowly in a thread-like stream while continuing to whisk to form a stable meringue.

Mixing with the Paddle Attachment

It is crucial to mix with the paddle attachment until the mixture reaches a strong “soft ball” stage. If you stop mixing too early, the mixture won’t have enough strength to firm up.

Solution: Continue mixing with the paddle until you notice the mixture becomes thick and hard to handle.

Ambient Humidity

Nougat can absorb moisture from the air, especially if it’s not stored in a dry place or if the day is very humid. This affects its texture and can soften it.

Solution: Work in a dry environment and store the nougat in an airtight container or wrapped in plastic wrap once it’s done.

Ingredient Proportions

An imbalance in proportions, like using too much water or too little sugar, can alter the consistency.

Solution: Double-check the exact measurements and use a precise scale to avoid variations.

Resting Time

Although you mention that it rested for 16 hours, in some cases it may need more time (up to 24 hours) to reach the desired texture.

Solution: Let the nougat rest a little longer before evaluating it.

Review the steps mentioned, especially the temperatures and mixing times. A small deviation can greatly affect the outcome. By adjusting these variables, you should get a firm nougat with the desired texture.

We hope this information is helpful.

Best regards!

[Mohamed Ahmed]

really thnx a lot for ur response its very useful explanation ,

yes I remake and check the temperature and I succeeded

😍

[Sussan Estela Olaya]

Hi Mohamed Ahmed

I’m glad to hear that your second attempt turned out great.

If you have any other questions, feel free to reach out, and I’ll be happy to help you.

Best regards!