I hope 9 years isn't too late to add to this thread. A similar thing happened to me. My nougat set up to about the consistency of marshmallow creme. I later found out my candy thermometer was broken and very likely I didn't heat the syrup high enough (it had just barely begun a hard crack stage but was threading==once I began to question the thermometer I went back to the drop a bit in water method. Nevertheless, my egg whites were very stiff and I beat with my mixer a long time til it was a shiny heavy mass. I set it up in pans in a covered plastic box in the garage (got down to about 40 degrees in there overnight) but still...unbelievably delicious marshmallow creme.
I can salvage it as centers to tempered chocolates but that's a lot of chocolates. If I were to warm it, to make it runnier, return it to the bowl and make a much hotter syrup--say 290 or 295, then add and continue to beat...well actually that doesn't sound like it would work at all--too thick to beat. Sigh. We only have a few days a year dry enough to make nougat...I'll put it in a box with desiccant per reenicake but don't think there's a save here beyond the chocolate. Needless to say, I have a lot more nougat than chocolate. B
