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Nougat Cream Centre

Source of Recipe

Aunt Saunny

3 cups sugar
1 1/3 c. light corn syrup
1 cup water
2 egg whites, stiffly beaten
1/4 cup butter, melted
1 teas. vanilla
1/2 teas. salt

Combine 3/4 cup of the sugar, 2/3 cup of corn syrup and 1/4 cup
water
in 1 1/4 quart saucepan. Stir over medium heat until sugar dissolves,
then boil to 238F on candy thermometer. Pour syrup over the beaten egg
whites, beating constantly until slightly cool. Spoon this into a
well-buttered glass bowl. Make a well in the centre. Let stand while
you make up second syrup.
Combine 2 1/4 cups sugar, 2/3 cup of corn syrup and 3/4 cup water.
Stir over medium heat until sugar dissolves and boil to 258F. Pour
syrup all at once into the centre of the first syrup bowl. Beat
vigorously with wooden spoon until thoroughly mixed. Stir in butter,
vanilla and salt. Mix well. Let it stand, beating occasionally until
mixture is very stiff and holds its shape. Put into 8" x 8" x 2"
square
pan lined with waxed paper. With buttered fingers press it evenly into
pan. Keep in refrigerator or cold place until very firm. At least
three hours.
Turn out nougat cream on board. Remove paper. Cut in half, then in
half again, making fourths. Then cut each fourth into four pieces.
Total logs-16.

Caramel Coating

2 cups sugar
1 1/4 cups light corn syrup
1 1/2 cups light cream
1 teas. vanilla
1/4 teas. salt
1 pound whole pecans

Combine sugar, corn syrup and 1/2 cup of cream. Cook to 236F over
medium heat. Add another 1/2 cup of cream, cook to 236F again. Add
last 1/2 cup of cream and cook to 242F, lower heat as caramel
thickens..
Remove from heat, stir in vanilla and salt.
For dipping pour caramel into top of double boiler. Gently drop a
log into caramel. With 2 forks quickly turn over to coat completely.
Lift up log and drain slightly. Transfer to shallow dish lined with
whole pecans. Roll over pressing pecans into the caramel. Immediately
wrap log in waxed paper or cellophane wrap. When all logs are dipped
and finished, keep in cool place five hours or more before servings.
Cut them into 1/2" slices to serve.