Peanut Chocolate Nougat
1.
Prepare the ingredients
2.
Pour rock sugar into the pot, add water and orange juice. Be careful not to stir. Heat the pot on high heat until the sugar melts and there are a lot of bubbles on the surface. Turn to low heat and cook slowly until the syrup is golden yellow (note that do not stir during the whole process)
3.
Turn off the heat, pour in the chopped peanuts and stir evenly
4.
Pour the well-stirred sugar on the oiled quartz stone countertop (or on the oiled flat bottom baking pan)
5.
When the temperature of the sugar cools to a level of plasticity, use an oiled rolling pin or a rubber gloved hand to shape the sugar into cube
6.
The sugar must be cooled to a suitable level so that it will not stick. During the cooling process, the sugar can be turned over with a spatula to ensure that the sugar is evenly cooled. Wear gloves when touching the sugar to prevent burns.
7.
When the sugar has hardened but not become hard and brittle, use a sharp knife to cut the sugar into small pieces. The cut into small pieces of sugar are sealed and preserved. You can eat it when it becomes completely hard and brittle.
Tips:
1. Attention must be paid! Chocolate nougat and the milky white nougat we often eat are not a kind of candy, and the taste is completely different. Their English (French) names are nougatine (chocolate nougat) and nougat (nougat).
2. The process of making chocolate nougat looks very simple, but it is not an easy task. Sugar must be boiled to the right level, while shaping sugar must be cooled to the right temperature before it can be operated. If sugar is too soft, it is too sticky, and if it is too hard, it loses its plasticity. But fortunately, we only need to shape the sugar into cubes to make this chocolate nougat, which greatly reduces the difficulty.
3. Replace peanuts with other nuts, such as hazelnuts, almond slices, cashews, etc., to make chocolate nougat of various flavors. All the nuts must be roasted for later use (if you are already using ripe nuts, you don't need to roast them).
4. If during the plastic surgery process, the sugar becomes hard before the plastic is ready, you can put the sugar in the oven and bake it for a while to make the sugar soft. But the baking time should not be too long, in case the sugar has turned black, it can no longer be used.
5. Simple things are always prone to problems. Therefore, the common problems in making this candy are listed below for your reference:
a) The finished candy tastes not crispy and too sticky
Possible reasons: 1. The syrup is not boiled enough and needs to be boiled to golden brown; 2. The sugar has not become brittle after it is ready, so you need to wait a while before eating; 3. The sugar has become damp during storage
b) The color of sugar is turbid and not clear
Possible reasons: 1. The orange juice can be replaced with lemon juice or the lemon juice is not enough; 2. The syrup is stirred while boiling.
c) When cutting a large cube of sugar into small pieces, it does not move.
Possible cause: The sugar has become too hard and brittle. You should cut the sugar before it becomes hard and brittle. In this case, put the sugar in the oven and bake it for a while to make the sugar soft again.
d) The color of the sugar is too dark and the taste is bitter
Possible cause: the syrup is overcooked