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    Chewy Honey Nougat Candies


    Source of Recipe


    Jo Merrill

    List of Ingredients




    2 cups sugar
    1 cup light corn syrup
    1/2 cup honey
    4 1/3 cups marshmallow cream
    3 tablespoons shortening
    1/3 cup powdered sugar
    1 1/3 cups finely chopped nuts
    dipping chocolate

    Recipe



    Cook sugar, honey, syrup and water to 272ºF on a candy thermometer. Remove from heat and let stand for 10 minutes. Add marshmallow creme and shortening; beat until well blended. Fold in confectioner's sugar and nuts. Spread into a buttered 9-inch square pan and let stand for 24 hours. Cut and wrap individual pieces or dip in chocolate. Makes about 80 pieces.
 

 

 

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