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Authored by various experts, these vintage books reveal how to create traditional British sweets, long-loved by young and old, and are sure to delight anyone.
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For more of my Persian recipes, see the Recipe Index page. May your year be filled with health, happiness, laughter and sweetness — from my kitchen to yours!

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Put two egg whites in the bowl of your stand mixer with the whisk attachment, but don't start it yet. Put the honey in one small saucepan and the sugar, corn syrup and salt into another. Heat the sugar and corn syrup mixture on medium heat and watch closely as the sugar dissolves.

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You will eventually bring this to about F - keep a close eye the entire time so that it does not burn. Once the sugar has dissolved and is beginning to boil, clip on a thermometer. Start whisking the egg whites on medium-high speed until they form stiff peaks. While your eggs are whisking, bring the honey to a soft boil remember to keep checking your sugar mixture - it will darken! Once the honey has boiled you will add it to the egg whites by reducing the whisk speed to medium and very gently pouring it into the bowl careful to avoid splattering. Keep your mixture going, you want it to reform the stiff peaks.

Check your sugar mixture - once it's reached about F it will be an amber color by now , remove it from the heat and add it to the egg mixture the same way as the honey. The mixture while clump together strangely but fret not - just keep mixing away. Once it comes back together into stiff peaks and has a glossy texture, add your rosewater and butter.

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Keep mixing to get it back to the right texture. Stop your mixer, and stir in most or all of your nuts you can reserve some to sprinkle on top if you like. Using a spatula and a firm hand, scoop the mixture into your greased pan and let it cool and harden for several hours to overnight. Slice your gaz using a sharp knife of bench cutter and either wrap individual or store in a container with flour to keep them from sticking. Wordpress Recipe Plugin by EasyRecipe 3. Very nice, Ahu jan! A favorite of all.

Now I know how to make these delicious gaz. Happy Nowruz to you and yours! Love the photo and love the idea of caramelizing the Gaz. Item location see all Item location. Ireland Only. European Union. Show only see all Show only.

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See each listing for international postage options and costs. The hardest part of the whole process was finding the Christmas Dots Candy. I know I could have used the regular ones but I got it in my head that I really wanted the red and green ones. After many different store trips they were finally found. I found stirring from the bottom up was crucial when melting. Getting the mixture out of the double boiler did take some strength and needs to be done quickly. No need to take a picture of mine as mine came out just as pictured. Oh that is wonderful to hear Nancy!

And so pretty. I made them as Rose did December 11 comment. Butter the inside of your bowl, butter your wooden stirring spoon, and at the end butter your hands and mix in Dots with your hands. It does get gooey but the butter helps. The jujubes make a lovely tangy yet sweet nougat. I have also made chocolate nougat with milk chocolate chips with the addition of toasted hazelnuts.

They reminded me of EatMore chocolate bars with a hazelnut twist. Loved this and it came out looking so beautiful! Very festive on the Christmas table.

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The family begged for more…. Hi I made this today…I used cut up gummy worms…i dont know if I cut them in too small of pieces or what but when i added them to the mixture they immediately melted…mu nougat is now pink…no pieces of the gummies any where.. Hi Dottie! I think the problem is the use of gummy worms…gummy worms are too soft and melt easily. Thanks for sharing your recipes. FYI…to those that had a hard time making this…try cutting the recipe in half it might be easier to work with!

This is fantastic so delicious. I used Dots and it worked great, next batch with dried cherries. Thank you for a delicious easy recipe. I use juju fish for gum drops. Not sure where u get them locally, pattibut u can get them online. Save my name, email, and website in this browser for the next time I comment.

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Pin Recipe. Cut the gumdrops in half. Set aside. Melt the butter, white chocolate chips and marshmallows together over indirect heat. To do this I create a double boiler by putting a heatproof bowl over a saucepan of gently simmering water making sure that the bowl and pan fit together snug. Continuously stir the mixture until it is smooth and melted together, making sure not to cook the mixture…the goal is to just melt, not cook.

Remove from heat.

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Let cool for about 2 minutes. Stir in the gumdrops. Mix well. Pour the mixture into the prepared pan. The mixture will be very sticky, so I use a lightly greased piece of parchment paper to help spread and pat the mixture down into the pan. Refrigerate for at least 2 hours before cutting, overnight is best.

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Yes they are…I bought mine at Bulk Barn. Can be found in about any candy aisle in the United States.