Chocolate Nougatinescandies 1 cup sugar 1/3 cup white corn sirup 1/3 cup strained honey 1/4 cup water 1/4 teaspoon salt 2 egg whites 1 cup chopped nuts 1/4 teaspoon vanilla 1/2 lb dipping chocolate Combine sugar, sirup, honey, and water. Stir occasionally. Boil to hard ball stage (265 - 270 F). Add salt to eggs. Beat until stiff. Gradually pour on half of the sirup, beating constantly with the egg beater or a spoon. Boil remaining sirup to hard crack stage (285 - 290 F). Pour gradually onto egg mixture, beating constantly. Place over fire on asbestos mat. Beat until thick. Add flavoring and nuts. Pour into well-buttered, shallow pans. When cool cut in squares. Coat these with melted chocolate. Winifred McGovern, Waterville, MN. |
