Holiday Gifting: Whiskey Rose Nougat

Thank you Karo® Corn Syrup for sponsoring this post.

The holiday season is upon us! And that means it’s time to start thinking about gifts. I used to find gifting the most stressful part of the holidays. There are just too many people and so little money to balance between. You want everyone to feel special, but if you’re on a budget that can put undue strain on both your wallet and your conscience. About 5 years ago, I had a delicious epiphany… I’ll gift homemade goods! I know this isn’t some amazingly novel idea, but it is one that has become less popular in recent times. But hey, I am a millennial with crippling student loans, so I have to get creative. In walks Karo® Corn Syrup with their wonderfully affordable 1 gallon containers. With their help pecan pies, caramels, sauces, cinnamon buns, and even fudge can easily be added to the gifting arsenal without breaking the bank. So to help you with your shopping list, I’ve created a decadent take on a holiday gifting classic… Whiskey Rose Nougat!

I have a confession. The first time I attempted nougat, it was a burnt, smoky mess! Candy in general can be a bit finicky to make, so don’t beat yourself up if you have a bit of trouble mastering this recipe. But to help you with the process, I’m going to walk you through it. To start, line a 8 x 8″ cake pan with parchment paper. Spray olive oil generously on the parchment paper and set aside.

Next in a saucepan, combine the Karo® Light Corn Syrup, honey, granulated & powdered sugar, and water. The 1 gallon Karo® Corn Syrup containers are ideal to have on hand if you’re going to be making a ton of candy for the holidays. Plus with it’s smooth, amazing texture with balanced sweetness, the brand won’t overpower the other flavors and ingredients in the recipe.

Place a candy thermometer in the pan and stir continuously until the mixture reaches approximately 280°F. I like to add a bit of caramel flavor (and color) to my nougat. So if you would like the mixture to caramelize, leave it over the heat until it starts to brown.

In a stand mixer, add the egg whites, rye whiskey, and rose water. Beat until stiff peaks form.

With the mixer on a low speed, slowly pour in the corn syrup/sugar mixture in with the egg mixture. The nougat will take form during this process.

Once all the mixtures are combined and the nougat base is formed, turn off the mixer. Using a silicone spatula, mix in the dried rose petals, most of the pepitas, and most of the dried blueberries. Note: Food-grade dried roses can easily be found online. Immediately pour the nougat into the parchment-lined pan and use the spatula to even out the candy.

Top the nougat with the mini dried roses and any leftover pepitas and blueberries. Leave out to cool. (Recommendation: Although food-grade, I would suggest the roses serve a largely decorative purpose and be removed before consumption).

Once completely cooled an hardened, remove the nougat from the pan and cut into squares. For gifting, wrap each square in rice paper and tie with a ribbon or just plate for holiday entertaining.

So what do you think? Are you going to tackle my Whiskey Rose Nougat for the holiday season? Let me know if you have any questions in the comment section and make sure to pick up Karo® Corn Syrup on your next shopping excursion.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.