Page:The candy cook book (IA cu31924090146717).pdf/130

When sugar mixtures are boiled to 242° and up to 250° F., and are not beaten after cooking, they are soft and waxy. When removed from the fire, they should be of the consistency desired in the finished candy. Longer boiling makes the candies too hard. Cream and corn syrup are used in the best caramels, and with different flavors, nuts, fruits, or marshmallow, the various varieties found in the shops may be easily duplicated.

Nougatines are similar to caramels with beaten whites of eggs added to give a porous consistency, and usually nuts or combinations of nuts and fruits are used. Rice paper is put on the top and bottom of nougatines, and may be eaten with the candy without harm.

Except in very cold weather, caramels and nougatines should be wrapped in wax paper as soon as cut, or dipped in melted coating chocolate or fondant.