Homemade candies with white nougat "Samotsvety"
Votes: 1
Time: 1 hour 30 minutes (including cooling time)
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 128, total fat 1 G., saturated fats 0 G., proteins 0 G., carbohydrates 32 G., fiber 0 G., cholesterol 1 mg, sodium 12 mg, sugar 29 G.
Calories 128, total fat 1 G., saturated fats 0 G., proteins 0 G., carbohydrates 32 G., fiber 0 G., cholesterol 1 mg, sodium 12 mg, sugar 29 G.
These homemade candies are a cross between nougat, marshmallow, and meringue. They're made with egg whites and sugar syrup, and a scattering of colorful gumdrop pieces gives them a gem-like appearance. The mixture is sticky, thick, and chewy, but once they've set, you'll taste them and realize the results were worth the effort!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups granulated sugar
- 3/4 cup light corn syrup
- 2 large egg whites
- 1 tbsp vanilla extract
- 1.5 cups of gummy bears
- Butter to grease the pan
- Special equipment: caramel thermometer
We recommend
Recipes with similar ingredients: eggs, corn syrup, vanilla extract, marmalade
Cooking the dish according to the recipe:
- Grease a 20cm baking pan and set aside. Line the baking sheet with parchment paper.
- Place the sugar, corn syrup, and 1/4 cup water in a saucepan. Attach a thermometer to the side of the pan. Bring the mixture to a boil, stirring until the sugar is completely dissolved. Continue cooking until the temperature reaches 250°F (123°C) to 270°F (126°C) and the mixture begins to bubble.
- Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until soft, stiff peaks form.
- Beat the egg whites into a thick foam:
Then slowly (and carefully) pour the mixture into the egg whites in a thin line, without stopping the mixer. Once the syrup is completely incorporated, pour in the vanilla and continue beating until the mixture is opaque and holds its shape, 7–8 minutes. - Remove the bowl from the mixer and, stirring quickly with a wooden spatula, add 1 cup of gummies. Transfer the mixture to the prepared pan and try to spread it into an even layer—it will be very sticky, so you'll need to use a rotating motion to achieve this. Spread the remaining gummies, pressing them lightly.
- Let the dessert cool completely, about 1 hour. Cut into 4 cm squares and store in a tightly sealed container.
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