Page 110 - Passion4Baking The Magazine

Cakestfhoer Holidays

Holiday
Fudge

Brownies

FOR THE NOUGAT: Follow the recipe for French golden caramel. Remove from

10 ½ oz. (300 g) HAZELNUTS, SKINNED nougat on the previous page, the heat and add the cream,
but use 10 ½ oz. (300 g) vanilla extract and salt. Stir until
3 LARGE EGG WHITES, AT ROOM hazelnuts instead of a mixture everything is well blended and
TEMPERATURE of hazelnuts and almonds, and leave to cool. When the caramel
1 CUP (320 g) RUNNY HONEY omit the dried fruit. is cool, pour over the nougat in
1 ¾ CUP (370 g) REGULAR SUGAR Grease a 16 x 19-inch (40 x 50 the pan. Chill for a few hours,
½ CUP (170 g) LIGHT CORN SYRUP OR cm) pan with non-stick baking or until the caramel is set.
LIQUID GLUCOSE spray or line it with greaseproof In the meantime, make the
baking paper. Scrape in the chocolate topping. Melt two-
½ CUP (125 ml) WATER mixture and place a sheet of thirds of the chocolate using
SEEDS FROM ½ VANILLA BEAN greaseproof baking paper on top a water bath. Add the rest of

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110 Passionforbaking.com