Ingredients:
Meringue Base
2 large (70 grams) egg whites
1/4 cup(85 grams) corn syrup
1 tablespoon(15 grams) vanilla bean paste
Sugar Syrup & Finishing
1/3 cup(43 grams) dry milk powder
1/4 cup(28 grams) confectioners’ sugar
1 2/3 cups(510 grams) corn syrup
2 1/3 cups(454 grams) granulated sugar
3/4 cup(170 grams) water
1 pound(454 grams) tempered dark or milk chocolate (optional)
Directions:
Prepare your candy frame on a parchment lined baking sheet (see headnote), or draw a 12×12 in/30×30 cm square on a piece of parchment paper. Place the parchment paper—ink-side down—on a baking sheet. Lightly grease the parchment with nonstick spray.
Make the meringue base: In the bowl of an electric mixer, combine the egg whites, corn syrup, and vanilla paste.
Prepare the remaining ingredients: In a small bowl, sift the milk powder and confectioners’ sugar to combine.
In a medium pot, layer the corn syrup, granulated sugar, and water (in that order). Stir the mixture with the probe of your digital thermometer (or the handle of a wooden spoon) to break up any dry pockets or clumps of granulated sugar, but the goal is to only stir enough to evenly combine the ingredients, and no more.
Cook this mixture over medium heat (not stirring) until the mixture reads 233°F/112°C on a thermometer.
When the mixture in the pot reaches 233°F/112°C, begin whipping the egg white mixture on high speed. Continue cooking the sugar syrup until it reaches 250°F/121°C.
Remove the pot from the heat, and slowly stream the sugar mixture into the egg white mixture (with the mixer running). Whip for 8 minutes on high speed.
Remove the mixer bowl from the mixer, and fold in the sifted dry milk and confectioners sugar with a silicone spatula until fully incorporated.
Scoop the mixture into the center of the prepared frame, and spread/press into an even layer (about ½ in/1 cm thick). Let set overnight before cutting.
Cut into squares with a sharp knife. If desired, dip the squares of nougat in the tempered chocolate to coat, or wrap each piece individually in cellophane or wax paper. Store in an airtight container for up to 3 months.