Cherry & Coconut Nougat

Instructions

Line a baking tin with baking paper, brush the sides of the tin with oil and dust with icing sugar.

Pour the honey into a saucepan and heat up to 212C. In a separate saucepan, combine the sugar and glucose with 100ml of water. Add the egg whites to a clean bowl and whisk together.

As soon as the honey reaches 212C, pour the honey over the egg whites and mix. Bring the sugar and water to the boil until the syrup reaches 145C. Pour the hot syrup in a slow, steady stream into the egg mixture and beat for 10 minutes until thick, glossy and firm. (It should be sticky like chewing gum).

Stir in the chopped currants, cherries, nuts and desiccated coconut followed by the vanilla and a pinch of salt. Scrape the mixture into the prepared tin, smooth out, sprinkle desiccated coconut on top, cover with baking paper and pop in the fridge overnight.

Use a spatula to loosen the edges of the nougat, tip out and chop on a clean board with a sharp knife.