Chocolate-Dipped Nougat with Dried Apricots

Name: Chocolate-Dipped Nougat with Dried Apricots
Prep time: 5 h 2 min
Cook time: 5 h 2 min
Total time: 5 h 2 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters dried apricots, quartered; 2 egg whites, at room temperature; 59 milliliters honey; 355 milliliters semisweet chocolate chips, melted; 473 milliliters sugar; 1 teaspoon pure vanilla extract; 59 milliliters water

Chocolate-Dipped Nougat with Dried Apricots might be just the hor d'oeuvre you are searching for. This gluten free and dairy free recipe serves 16. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 233 calories. From preparation to the plate, this recipe takes approximately 5 hours and 2 minutes. A mixture of apricots, semisweet chocolate chips, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Special equipment: a candy thermometer

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

Spray a 9 by 5-inch loaf pan with vegetable cooking spray. Line the bottom and sides of the pan with waxed paper, allowing the paper to overhang by 2-inches on each side. Lightly spray the waxed paper inside the pan.

Ingredients you will need

Vegetable Oil Cooking Spray

Equipment you will use

Loaf Pan

In a 2-quart saucepan, combine the sugar, water, and honey over low heat. Stir until the sugar dissolves. Bring to a simmer, and cook until the syrup turns amber and registers 315 degrees F on a candy thermometer, about 15 to 20 minutes.

Ingredients you will need

Syrup

Honey

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

While the syrup is cooking, in a stand mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks, about 2 minutes.

Ingredients you will need

Egg Whites

Syrup

Equipment you will use

Stand Mixer

Whisk

With the mixer running on low speed, slowly pour the syrup into the egg whites. Increase the speed to high and beat until the mixture is very thick, about 7 minutes. Beat in the vanilla extract. Fold in 1/2 of the apricots. Using a spatula sprayed with cooking spray, scrape the mixture into the prepared loaf pan.

Ingredients you will need

Vanilla Extract

Cooking Spray

Egg Whites

Apricot

Syrup

Equipment you will use

Loaf Pan

Spatula

Blender

Sprinkle the remaining apricots on top. Fold the overhanging pieces of waxed paper onto the surface of the mixture. Refrigerate until firm, about 4 hours.

Ingredients you will need

Apricot

Line a baking sheet with waxed paper.

Equipment you will use

Baking Sheet

Remove the waxed paper from the nougat and discard. Using a knife sprayed with cooking spray, cut the nougat in half lengthwise.

Ingredients you will need

Cooking Spray

Nougat

Equipment you will use

Knife

Cut each half into 8 pieces. Dip 1 end of the nougat into the melted chocolate and place on the prepared baking sheet. Refrigerate until firm, about 30 minutes.

Ingredients you will need

Chocolate