Chocolate nougat

2 cups dark chocolate (melted)
1 tablespoon vegetable oil (for a glossy finish)
Equipment You’ll Need
Stand mixer with a whisk attachment or a hand mixer
Candy thermometer
Heavy-bottomed saucepan
Silicone spatula
9×13-inch baking pan
Parchment paper
Non-stick cooking spray
Step 1: Prepare Your Workspace

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Before starting, gather all your ingredients and equipment. Line your 9×13-inch baking pan with parchment paper, ensuring the paper hangs over the edges for easy removal. Lightly spray the parchment with non-stick cooking spray.

Step 2: Whip the Egg Whites
In a clean, grease-free bowl, add the egg whites and cream of tartar. Beat on medium speed until soft peaks form. Stop the mixer and set it aside—you’ll come back to this step after making the sugar syrup.

Step 3: Make the Sugar Syrup
In a heavy-bottomed saucepan, combine the granulated sugar, corn syrup, honey, and water. Place the pan over medium heat and stir gently until the sugar dissolves. Once dissolved, increase the heat to medium-high and clip the candy thermometer to the side of the pan. Do not stir at this stage, as it may cause crystallization.

Heat the mixture until it reaches 250°F (hard-ball stage). This will take about 8-10 minutes. Keep a close eye on the thermometer to avoid burning.

Step 4: Combine the Egg Whites and Syrup
Once the sugar syrup reaches the desired temperature, resume beating the egg whites at medium speed. Carefully and slowly pour the hot sugar syrup in a thin stream into the whipped egg whites while the mixer is running. Pouring too quickly can cook the eggs.

After all the syrup is added, increase the mixer speed to high and beat for 6-8 minutes, or until the mixture becomes thick, glossy, and slightly warm to the touch.

Step 5: Add Vanilla and Chocolate
Reduce the mixer speed to low and add the vanilla extract. Then, slowly pour in the melted semi-sweet chocolate, ensuring it’s not too hot to prevent deflating the nougat. Mix until fully incorporated.