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Merrill is a co-founder of Food52.
Unfortunately, I think you'll need to start over. If your nougat is gooey, it probably means you needed to boil the sugar a bit longer. This is an excellent torrone recipe using honey that doesn't require boiling sugar at all, in case it's helpful for next time: http://food52.com/blog...
Thanks! I'll try that next time. What I don't understand though is the the candy syrup that splashed on the side of the mixing bowl hardened just fine, but the stuff mixed into the egg whites stayed gooey. Any idea why that happens?
Hmm, I'm not sure. What recipe did you use? Maybe it was an issue of proportion?
I think it might be proportions but don't know--this was my first time making nougat. From the recipe reviews I knew there was a chance it wouldn't work but still was hoping that if I followed it exactly it would work out fine. Guess not!http://www.epicurious.com...