Recipe courtesy of Beth Kimmerle

Sweet Corn Nougat

  • Level: Advanced
  • Total: 8 hr 40 min
  • Prep: 25 min
  • Inactive: 8 hr
  • Cook: 15 min
  • Yield: 1 pan of nougat candy
Share This Recipe

Ingredients

3 egg whites

1/2 cup honey

1 cup blue agave syrup

1/4 teaspoon salt

1 teaspoon vanilla extract

2 tablespoons unsalted butter

1 cup dried sweet corn (recommended: Cope's Brand)

Cornstarch, for dusting

Cooking spray

Directions

Special equipment:
Stand mixer with whisk attachment, parchment paper
  1. Line a 9 by 9-inch baking pan with a sheet of parchment paper and dust lightly with cornstarch. In a stand mixer with a whisk attachment, beat the egg whites on high speed, just until soft peaks form.
  2. In a medium saucepan add the honey and cook over medium heat until it comes to a boil. Remove the pan from the heat and with the mixer on low add the honey to the egg whites. Increase the mixer to high speed until the mixture has formed stiff peaks. 
  3. In another medium saucepan, add the blue agave and salt. Cook over medium heat, stirring occasionally, until it reaches a boil. Continue cooking until the mixture reaches 300 degrees F or the "hard crack stage" on a candy thermometer. With the mixer on low speed, slowly pour the hot agave syrup into the egg white and honey mixture. Mix until stiff and glossy, about 5 minutes. Mix in the vanilla extract and butter. The mixture may appear to separate but continue whipping and it with reincorporate. 
  4. Remove the mixing bowl from the mixer and stir in 3/4 cup of the dried corn. Spread the mixture evenly into the parchment-lined baking pan and sprinkle the top with remaining dried sweet corn. Let the nougat sit overnight. 
  5. Cut the nougat into 1-inch pieces with a well-oiled knife and wrap in waxed paper until ready to serve.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.