Hi Kerry, I visited Australia recently and I tried another version of nougat and it tasted absolutely awesome!! It is soft yet fluffy with lots of tiny air pockets unlike the conventional nougat that is hard like rock or hard and chewy. I've tried making a couple of batches but it always turned out too hard. Does the temperature of the syrup plays a part in the final product? ( like for example : a 260 degrees F syrup will be harder than a 250 degrees F syrup) If so, what is the temperature to take the syrup off the heat? I am also guessing if the proportion of fine sugar and corn syrup does affect the consistency of the nougat? Would less corn syrup or not using and corn syrup make the nougat hard?
