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Nougat Candy

Source of Recipe

Marla


List of Ingredients

1 1/2 C sugar

1 1/4 C corn syrup

1/4 C water

3 small egg whites

Part 2:

3 C sugar

3 C corn syrup

4 t vanilla

1/2 C butter, melted

1 t salt

3 C blanched slivered almonds, toasted




Recipe

Combine sugar, syrup, and water in heavy 3 qt saucepan. Cook over medium heat, stirring until sugar
dissolves. Continue to cook to soft ball stage (238* F). When syrup reaches 230* F, beat egg whites to
stiff peaks. When syrup reaches 238* F, pour in fine stream into egg whites, beating constantly at
medium speed until mixture is thick and lukewarm. (At this point, will keep several days in refrigerator, if
well covered with wax paper.)

Part 2:

Combine sugar and syrup in heavy 4 qt saucepan. Cook over medium heat, stirring constantly, to soft
crack (275* F). Meanwhile, place part 1 in large, lightly buttered, bowl. Pour hot candy (part 2) over it,
all at one time. Mix with heavy wooden spoon. Slowly add vanilla and butter, continuing to mix. Add salt
and nuts; mix again. Turn into two well buttered 9-inch square pans, flattening tops with buttered hands.
Let stand several hours. Turn onto cutting board; cut into 1 1/2-inch x 1/2-inch pieces. Wrap individually
with waxed paper, immediately. (Will become sticky if exposed to air.)

May substitute 1 C chopped pistachio nuts for almonds and/or honey for syrup.

May add 1/2 C chopped candied fruit.