How to stabilize soft nougat?

ubuntu_ulysses

Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to add nut flour into nougat, or make it harder in other ways. I want to preserve soft and sticky qualities inside while making it easier to hold in hands and store. I tried to cover nougat with some powders: Sugar dust. It doesn't work. Sugar is getting soaked into nougat in few hours. Cocoa....

Originally asked by kelin on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

In my own practice, I just cook the sugar to a higher temperature in order to make a nougat firm enough to not spread. However, I have recipes suggesting the use of rice paper, and have eaten store-bought nougat that used rice paper on one or two sides of the nougat to hold it together (and minimize sticky fingers for the people eating it.) I can vouch for rice paper tasting just fine with the rest of the nougat.

Full answer by Guildenstern: https://cooking.stackexchange.com/a/94937 (CC BY-SA 4.0).

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