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The Candy Cook Book

out stirring to 270° F., or until candy is brittle when tried in cold water. Beat the egg whites stiff, and add the syrup gradually, beating mixture until creamy. Add vanilla, and when almost firm, add chopped nut meats.

Pour into pan lined with rice paper, cover with a sheet of rice paper, and leave until firm. Cut in pieces one and one half inches long and five eighths of an inch wide and thick. Wrap in wax paper, or dip in melted coating chocolate.

Nougatines II
  • 1 cup granulated sugar
  • ⅓ cup corn syrup
  • ⅓ cup honey (strained)
  • ¼ teaspoon paraffin (melted)
  • ¼ teaspoon salt
  • ¼ cup water
  • Whites 2 eggs
  • ½ cup blanched almonds
  • ¼ cup cherries
  • ¼ cup blanched pistachio nuts
  • 1 teaspoon vanilla

Put the sugar, corn syrup, honey, paraffin, and water in saucepan, stir occasionally, and let boil to the hard ball degree, about 248° F. Add the salt to the eggs, beat until dry, and gradually pour on part of the syrup, beating constantly meanwhile with the egg beater; return the rest of the syrup to the fire, and let boil until it is brittle when tested in cold water, or to 290° F. Then turn this gradually on the eggs, beating constantly.

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