French Nougat???

[jimswin]

I am hoping that one or some of our culinary experts could give me a sure fire recipe, and some good tips on how to make that nice white soft chewy, French Nougat.

I have searched the web, and it looks like the trick is in the temperature of the caramelised syrup that one makes.

This determines the consistency of the finished product.

I am really keen to try but do not want to make a sticky sloppy mess that no one will eat and end up wasting all the ingredients.

All help appreciated.