One of the most delicious confections and so appropriate for wedding favours! Made by boiling sugar and water, honey and glucose, then adding this mixture to beaten eggwhites and vanilla, and beating for a period of time, and then smoothing this mixture into an edible rice paper lined tray, topping with another layer of rice paper and then setting – yum! The texture can be hard or chewy and soft.

The basic mixture can be flavoured with tropical fruit pieces, ginger, or highly perfumed honey. Nuts can be added – almonds, pistachios, macadamias. Chocolate – white or even dark can be added for a really decadent touch and even rose petals can be added – available from delicatessens – try pink for a pink themed wedding.
Longer bars would look elegant over-wrapped in a band of paper the colour of your wedding and tied with raffia, ribbon or string – whatever suits your theme.

Little individually wrapped bars of nougat look pretty jumbled in a glass jar on  a lolly table, or better still presented to your guests in cellophane bags and tied with tags and ribbons.
Nougat could also be set in a large round cake like shape and cut into wedges. It might be possible to find a confectioner who would be willing to make small individual shapes like little wedding cakes topped with a fondant leaf or flower, stars or even butterflies. Best of all, the basic mixture is gluten and wheat free.

Images courtesy of Martha Stewart