Best Chocolate Chip Nougat Recipes

CHOCOLATE CHIP NOUGAT

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter and set aside. In a small heavy saucepan, combine 1 cup sugar, 2/3 cup corn syrup and water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low. Cook, without stirring, until a candy thermometer reads 250°-266° (hard-ball stage)., Meanwhile, beat egg whites in a heat-proof large bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream, beating constantly at high speed until thickened; cover and set aside., In a large heavy saucepan, combine remaining sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook, without stirring, until a candy thermometer reads 275° (soft-crack stage). , Meanwhile, melt remaining butter. Pour hot syrup into reserved egg white mixture; stir with a wooden spoon. Stir in the walnuts, vanilla and melted butter., Pour half of nougat mixture into prepared pan; press evenly. Sprinkle with chocolate chips. Tint remaining nougat mixture with red and/or green food coloring if desired; spread over chocolate chips. Press down evenly with buttered fingers. Let stand for several hours until set. , Using a knife coated with cooking spray, cut nougat into 1-in. squares. Wrap in plastic or waxed paper if desired. Store at room temperature.

CHOCOLATE CHIP NOUGAT LOG

Steps:

• Line a 15 1/2x10 1/2x1 inch jelly roll pan with aluminum foil; butter foil. Set aside. Combine 1 cup sugar, 2/3 cup corn syrup, and the water in small heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Continue cooking without stirring. When syrup reaches 230F, start beating egg whites in large mixer bowl; beat until stiff, but not dry.
• When syrup reaches 238F (soft ball stage), or when dropped into very cold water and forms a soft ball that flattens when removed from water, remove from heat. Pour hot syrup in a thin stream over beaten egg whites, beating constantly on high speed. Continue beating 4-5 minutes or until mixture becomes very thick. Cover and set aside.
• Combine 2 cups sugar and 1 1/4 cups corn syrup in heavy 2 quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Cook, without stirring, to 275 (soft crack stage) or until syrup, when dropped into very cold water, separates into threads that are hard but not brittle.
• Pour hot syrup all at once over reserved egg white mixture in bowl; blend with a wooden spoon. Stir in melted butter and vanilla; add walnuts and mix thoroughly. Add red food color. Pour into prepared pan. Sprinkle evenly with mini chips. Let cool overnight.
• To form into logs, invert pan and remove foil. Cut in half crosswise; roll from cut end, jelly roll style. Cut into 1/4 inch slices. Store, well covered, in cool, dry place.