Homemade Nougat

Combine Karo syrup, granulated sugar, and water in a heavy-bottomed saucepan over medium heat. Stir frequently until the mixture reaches 300°F on a candy thermometer (hard-crack stage), about 15–20 minutes.

While the syrup cooks, beat egg whites with salt using an electric mixer until stiff peaks form, about 3–4 minutes.

Once the syrup reaches 300°F, slowly pour it into the beaten egg whites in a thin stream while continuing to beat on medium speed. This prevents the mixture from splattering.

Continue beating the nougat mixture on medium speed for 8–10 minutes until it becomes thick, pale, and begins to lose its gloss.

Line an 8×8-inch baking pan with parchment paper, then pour the nougat mixture into the pan. Smooth the top with a buttered offset spatula or your buttered fingers.

Allow the nougat to cool completely at room temperature for at least 2–3 hours, or until firm enough to cut.

Once set, turn the nougat out onto a cutting board and cut into 1-inch squares using a sharp knife dipped in hot water between cuts. Wipe the knife clean after each cut to prevent sticking.

Wrap each piece individually in parchment paper or wax paper to prevent sticking during storage. Store in an airtight container at room temperature for up to 2 weeks.