Lemon Blueberry Nougat

Name: Lemon Blueberry Nougat
Prep time: 20 min
Cook time: 25 min
Total time: 20 min
Yield: 30
Ingredients: 160 g Powdered Sugar; 75 g Palm Shortening; 100 g Corn Syrup; 5 g Lemon Extract; 60 g Egg Whites; 670 g Corn Syrup; 580 g Sugar; 180 g Water; 400 g Dried Blueberries

20 mins prepServes 30

Tired of making cookies? Try making some delicious lemon blueberry nougat!

30 servings

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Instructions

1. Sift powdered sugar, set aside.
2. Heat palm shortening until fluid, set aside.
3. In a 5 qt stand mixer, combine 100 grams of corn syrup and egg whites. Mix until combined but do not whip.
4. Combine 580 grams of sugar, 670 grams of corn syrup, and water in a thick bottomed saucepan. Begin cooking over high heat.
5. When sugar syrup reaches 234F, begin whipping egg white mixture on high. Continue cooking syrup until 252F. Remove from heat.
6. Slowly stream in hot syrup into egg whites while whipping. Continue whipping on high for 4 minutes.
7. After 4 minutes, turn mixture to low. Add in powdered sugar, fluid palm oil, and lemon extract. Mix until combined.
8. Stir in dried blueberries.
9. Spread nougat on oiled parchment in a 9 x 13 pan. Let cool completely before cutting. Store covered in an air tight container.

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Lemon Blueberry Nougat

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