Facebook Live Recipes Nuts Sweets and Truffles Whipping It Up!

Whipping It Up Nougat

Nougat is a soft but chewy confection traditionally made using honey, nuts and candied fruit.  We’ve made this recipe using our Whipping It Up Multimix to add an extra depth of flavour.

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130g Sugar and Crumbs Velvet Vanilla Whipping It Up 
50ml Water 
350g Caster Sugar 
80ml water
2 Tbsp Liquid Glucose
340g/12oz Honey
150g Dried Fruit/Chocolate/Nuts like Pistachios, Hazelnuts and Almonds
Colouring – Optional


  1.  In a clean mixing bowl whisk the whipping it up and 50ml water until thickened.  Then leave on a low whisk whilst you move onto the next stage.
  2. Take two heavy-based pans and in one add the 350g caster sugar, 80ml water and the 2 Tbsps of Liquid Glucose. Heat on a medium setting and stir occasionally.
  3. In the 2nd pan add the honeyed heat on a medium setting.  let both pans heat and using a jam thermometer keep checking the temperatures until the honey is 250F and the sugar is at 300F.
  4. Turn up the speed of the mixer with the whipping it up to mix and slowly pour the honey into the bowl (make sure you don’t pour onto the whisk) whisk until corporated.
  5. Next pour in the sugar mixture again so that it doesn’t touch the whisk.
  6. Whisk for another few minutes until incorporated and thickened.
  7. Take a baking tray and line with greaseproof paper spray with grease-like vegetable oil lightly.
  8. Take the mixing bowl from the mixer and golf in the nuts, fruit, chocolate depending on what you’re using and also the colouring if using.
  9. Spread the mixture onto the tray to make a square-ish shape that is not too flat.  Add another lightly greased piece of parchment face down onto the nougat, push down lightly.
  10. Leave to set at room temperature for 4 hours.
  11. Once set slice and wrap individual pieces in parchment paper or place in an airtight container, layering sheets go parchment paper between layers.

The Nougat will last for approx 10 days for freshness.

Laura Stafford made the Nougat on our Facebook Live on 18/2/21 you can watch the live video here.

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