Molly Bar David, author of The Folklore Cookbook (also known as The Israeli Cookbook in America), calls these sweets “bridal sweets of Simchat Torah.” Bar David says, “At Simchat Torah, one of the dignitaries from the public, called Hatan Torah (Bridegroom of the Torah), reads the last chapter of the Torah. The first chapter of the Torah is also read by a dignitary called the Bridegroom of Genesis. While he reads, sweets are distributed to the children, because the commandments of the Creator of the world are sweeter than honey. In the Netherlands, Jews customarily distribute bridal sweets to complete the bridegroom’s joy. Sweets are white in color, and they are known as nougat sweets.”
This version of Bride and Groom sweets from Molly is simpler than the more widely known nougat recipes – it does not include whipped egg whites and its texture is more reminiscent of fudge. Michal Amram, the pastry chef at Amita Bakery in Tel Aviv, omitted the nuts from Molly’s recipe and replaced the margarine with butter, to create a super soft candy that melts in the mouth.
Ingredients for Bride and Groom Nougat
- 3 cup (600 grams) Sugar
- 1 cup (240 grams) milk
- 1 oz (30 grams) butter at room temperature
1. Heat milk in a small saucepan over medium heat.
2. Meanwhile, heat the sugar in a wide saucepan on medium-low heat until melted.
3. Pour the hot milk into the melted sugar carefully, whisking constantly, and continue cooking while whisking for about 8 minutes until the mixture thickens and reaches the texture of cream. Remove from the heat.
4. Add butter and whisk well until it melts and is absorbed into the mixture.
5. Pour the mixture into a baking dish - do not mix or flatten as the mixture may "break". Leave to cool (you can also put it in the refrigerator) and break into small pieces before serving.