Fancy Almond Squares

Line an 18 cm / 7” square baking tin with rice paper. Combine 350 g of sugar with the liquid glucose and the water in a saucepan set over a medium heat.

Cook steadily until the sugar dissolves, continuing to cook until it registers 143°C / 290F on a sugar thermometer.

Warm the honey in a separate pan until just bubbling, and then add the syrup, cooking it until it comes back up to 143°C / 290F.

Whisk the egg whites and remaining sugar with an electric whisk in a large mixing bowl until stiffly peaked. Slowly pour in the hot honey syrup, whisking constantly. Continue whisking for 5 minutes until thick and glossy.

Stir in the candied fruits, nuts and salt, and then stir in the butter until thoroughly combined. Spoon into the tin and smooth the top. Cover with more rice paper and press down gently to level the surface.

Leave the nougat to set at room temperature for 4 hours. Turn out of the tin and cut into squares.

Divide the decorating gel into four small bowls. Add 1–2 drops of food colouring to each bowl and stir to blend.