You may not have reached the proper sugar stage, usually the 'soft ball' stage. On a candy thermometer, the temperature should be 235-240 degrees F. If you drop it into some cold water, the sugar mixture will form a soft ball and not dissolve. Truthfully, I have never been able to gauge sugar stages using the cold water test. So I rely on my candy thermometer exclusively when I make any candy.
Another thing that might be a problem is humidity. Weather can affect candy-making. The nougat may have reabsorbed water as it is sitting there to set.
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Another thing that might be a problem is humidity. Weather can affect candy-making. The nougat may have reabsorbed water as it is sitting there to set.