Almond and jube nougat
MAKES 8 LARGE BARS PREP AND COOK TIME 30 MINUTES (+ COOLING AND STANDING TIME)
4 sheets edible rice paper 2 cups (590g) caster sugar ½ cup (180g) honey
½ cup (175g) glucose syrup cup (80ml) water
2 egg whites
1 cup (160g) almond kernels 250g mixed jubes and chopped jelly snakes
1 Grease a 23cm square cake pan. Line base and sides with baking paper. Line base of pan with 2 rice paper sheets, trimming to t if necessary.
2 Stir sugar, honey, glucose syrup and the water in a medium heavy-based saucepan over low heat for 5 minutes or until sugar dissolves. Brush down sides of pan with a pastry brush dipped in hot water to dissolve sugar crystals. Increase heat to high; bring to the boil. Boil, without stirring, for 5 minutes or the mixture reaches 132°C (hard ball stage) on a sugar thermometer (or until a small amount of syrup dropped into ice-cold water can be rolled into a hard but still pliable ball). Remove pan from heat.
3 Beat egg whites in a small heatproof bowl with an electric mixer until so peaks form. Working quickly, with mixer operating, gradually beat hot syrup into egg white until combined. Continue for 1 minute, or until mixture is thick and glossy. Using a large metal spoon, fold almonds, jubes and jelly snakes into egg white mixture.
4 Spread egg white mixture into pan; level surface. Top with remaining rice paper sheets; trimming to t if necessary. Press down with the palm of your hand to level surface. Leave in a cool, dry place for 4 hours or until rm.
5 Turn the nougat onto a chopping board. Use a large, greased knife to cut the nougat in half, then cut each piece into four rectangles. Not suitable to freeze or microwave.