White chocolate, almond and cherry nougat4 sheets edible rice paper
460g (2 cups) caster sugar
250ml (1 cup) glucose syrup
125ml ( 1/2 cup) honey
1 tsp vanilla extract
2 egg whites
80g unsalted butter, softened
100g dried cherries
150g white chocolate, chopped
125g blanched almonds, lightly toasted
Lightly grease and line a 20cm x 30cm baking tin with 2 sheets of edible rice paper. Place the sugar, glucose, honey and vanilla in a large, heavy-based saucepan. Cook, stirring constantly, over a low heat until the sugar dissolves. Bring to the boil; boil, without stirring, brushing down the sides of the saucepan with a wet pastry brush to remove any sugar crystals that may form. Continue to cook until the mixture reaches 142C on a candy thermometer (soft crack stage). Alternatively, you can test the syrup by dropping a small teaspoon of the syrup into a bowl of iced water. It has reached soft crack stage when you are able to remove the ball of syrup and stretch it with your fingers into pliable strands.
Meanwhile, beat the egg whites, using an electric beater, in a large, clean bowl until firm peaks form. Keep beating, slowly pouring the hot syrup in a thin stream into the egg whites, until the mixture is thick and holds its shape - about 6-7 minutes. Stir in the cherries, chocolate and almonds.
Pour the mixture into the prepared tin and place a layer of rice paper over the top of the nougat. Set aside overnight, then use a hot, wet knife to cut into squares or bars.