Nougat

Ingredients

• 2 cups sugar
• 1 tsp. vanilla
• 1/3 cup corn syrup
• 11/2 cups nut meats
• 1 cup water
• 1/2 cup candied cherries
• 4 egg whites

Method

1. 1

   Boil together half of the sugar, half of the water, and half of the corn syrup to the stiff ball stage.

2. 2

   Remove the syrup from the fire and pour slowly over the well-beaten egg whites, continuing to beat until cool.

3. 3

   While beating, cook the remaining half of the ingredients to the stiff ball stage.

4. 4

   Remove from fire and add at once to the first mixture, beating while adding.

5. 5

   When cool, add the vanilla, nut meats, and candied cherries and pour into buttered pans.

6. 6

   Smooth the surface and let stand overnight before cutting.

Nutrition per serving

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 9. The excerpt below is the record exactly as published.

NOUGAT Pat Sirrine 2 cups sugar 1 tsp. vanilla 1/3 cup corn syrup 11/2 cups nut meats 1 cup water 1/2 cup candied cherries 4 egg whites

Cook this with the app: pantry check, scaling, and the assistant.