Bulgarian Rock
Recipe: #23648
April 30, 2016
Categories: Desserts, Almond, Australian, Gluten-Free, No Eggs Non-Dairy, Vegetarian, Water, more
"Bulgarian Rock very hard nougat. This recipe is an old family recipe I has been in the family for many, many, years. I used to make for my DH all the time, and he loved it, as did all who tasted it. I have been asked for the recipe many times, so I am posting it here for others to view. Bulgarian Rock is well know to many Aussies as it is sold in a well known chocolate shop here, although this not be the exact recipe it is very similar. The serving size is up to how large or small you break the pieces. Beware...Its very nice, but you may get a sore jaw from eating it, it also very hard on the teeth!!!! Ohh and don't go overboard on the blue food coloring as I did once!! lol"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (120 g)
- Calories 407.1
- Total Fat - 21 g
- Saturated Fat - 9.7 g
- Cholesterol - 0 mg
- Sodium - 6.1 mg
- Total Carbohydrate - 64.9 g
- Dietary Fiber - 7.5 g
- Sugars - 50.2 g
- Protein - 5.8 g
- Calcium - 37.2 mg
- Iron - 1.8 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place sugar, glucose and water in a saucepan. Heat until the sugar and glucose are dissolved, stirring constantly, bring the mix to boil.
Step 2
Boil until the mixture forms a hard ball in cold water. (See note at bottom)
Step 3
Remove from the heat immediately and beat the mixture until white.
Step 4
Add beaten egg, essence's, almond's and ONE drop of blue food colouring and beat until really thick.
Step 5
Pour into a well greased 25cm (10") tin.
Step 6
Cool and when cold chop into pieces, or as I do cover with plastic and break into pieces using a hammer.
Note: have a cup or small bold of ice cold water, take a 1/2 teaspoon of the mix and drop into the water, you will be able to roll the mix between your thumb and finger: if it forms hard ball it is ready
Tips
- Cup of iced cold water.
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