Food & Cooking Recipes Dessert & Treats Recipes Caramel-Nougat Swirls Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Will Anderson Prep Time: 1 hr 15 mins Total Time: 12 hrs Yield: 12 dozen 2-inch candies Two types of treats come together in familiar candy-cane-style stripes. Our recipe calls for layering the nougat on top of the caramel on a baking sheet, then slicing and twisting the two together. Ingredients Caramel Safflower oil, for baking sheet and knife 1 cup heavy cream 1 cup plus 2 tablespoons granulated sugar 3 tablespoons unsalted butter, cut into small pieces ½ cup plus 2 tablespoons light corn syrup ¼ teaspoon coarse salt ¼ teaspoon pure vanilla extract Nougat ½ cup nonfat milk powder 3 tablespoons confectioners' sugar 1 ¼ cups plus 2 tablespoons granulated sugar ¾ cup light corn syrup 1 large egg white, room temperature 2 teaspoons pure vanilla extract 2 ounces white chocolate, melted and allowed to cool Directions Caramel: Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. Bring cream, granulated sugar, butter, and corn syrup to a boil in a medium saucepan, stirring until sugar is dissolved. Reduce heat to medium-high; continue cooking, without stirring but swirling pan occasionally, until a candy thermometer registers 240 degrees, 8 to 10 minutes. Immediately remove from heat; stir in salt and vanilla. Pour caramel onto prepared baking sheet; spread with an offset spatula. Let stand, uncovered, at least 30 minutes and up to 1 day. Nougat: Sift together milk powder and confectioners' sugar into a bowl. Place 1 1/4 cups granulated sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil, stirring occasionally, until sugar is dissolved. Continue cooking, without stirring but swirling pan occasionally, until a candy thermometer registers 250 degrees, 8 to 10 minutes. Meanwhile, as sugar starts to boil, beat together egg white and remaining 2 tablespoons sugar on medium speed until stiff but not dry peaks form. Reduce speed to low; as soon as sugar syrup reaches 250 degrees, carefully pour down side of bowl. Increase speed to high and continue beating until stiff peaks form, about 2 minutes more. Beat in vanilla, then chocolate. Fold in milk-powder mixture. (Nougat will appear grainy.) With a rubber spatula, scrape nougat onto caramel; smooth with an offset spatula. Let stand, uncovered, until completely cool and crystallized, 8 to 12 hours. Using parchment, lift candy slab onto a cutting board, keeping parchment underneath. With an oiled knife, cut into 9-by-1/2-inch strips; twist into spiral ropes. To serve, cut strips into 2-inch pieces, if desired. Candies can be wrapped individually in waxed paper and stored in an airtight container up to 1 week. Rate it Print