Step 1

Line the baking pan. Line the bottom and sides of an 8-inch by 8-inch (20-cm by 20-cm) baking pan with parchment paper. Set it aside for later use.Alternatively, you could grease the bottom and sides of the baking pan with butter, shortening, or nonstick cooking spray. Using parchment paper will make the pan easier to clean, though.

Step 2

Fill a medium bowl with ice. Place about 3 cups (355 g) of ice in a medium mixing bowl. Set it aside.The ice may not be necessary, but it's still a good idea to prepare it. If the syrup climbs above the desired temperature while you heat it, you'll need to use the ice to quickly “shock” the temperature back down.

Step 3

Check your candy thermometer. Test the accuracy of your candy thermometer by dipping the tip into boiling water. The temperature should read 212 degrees Fahrenheit (100 degrees Celsius).Even if your thermometer was accurate the last time you used it, you should still check it again before preparing this or any other confection since your temperature measurements must be precise.You can still use a candy thermometer that no longer reads the correct temperature. Simply adjust the temperatures in the recipe by the same amount of variation.

Step 4

Melt the chocolate, if applicable. If you want to make chocolate malted nougat, you'll need to chop up and melt 2 oz (60 g) of chocolate before you begin working on the main part of the recipe.Chop the chocolate into small pieces and transfer it to a microwave-safe bowl. Microwave in 30-second intervals, stirring after each one, until the chocolate is completely melted and smooth.Set it aside as you work on the main part of the nougat. The chocolate should cool slightly, but not enough to start solidifying.