I have several professional confection cookbooks and some mention general facts about making short-textured nougat, but I am not finding an exact recipe there or online. Does anyone have one? Specifically, I am looking for a nougat that will hold its shape without being dipped in chocolate, I am planning to wrap them in cellophane. I want something denser than a marshmallow, but not as chewy as nougat Montelimar. I know that controlled crystallization will achieve this or the inclusion of certain fats. Any suggestions appreciated.