candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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Nougatines I
1/2 cup corn syrup
1/2 cup hot water
2 cups sugar
Whites 2 eggs
1/2 cup nut meats
1 teaspoon vanilla
Put corn syrup, hot water, and sugar in saucepan, stir until sugar
is dissolved, and boil without 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
1/3 cup corn syrup
1/3 cup honey (strained)
1/4 teaspoon paraffin (melted)
1/4 teaspoon salt
1/4 cup water
Whites 2 eggs
1/2 cup blanched almonds
1/4 cup cherries
1/4 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.
Return the whole to the saucepan, set over the fire on an asbestos
mat, and beat until it becomes crisp when tested in cold water. Add
nuts and cherries, cut in pieces, and vanilla. Pour into a buttered pan
a little larger than an ordinary bread pan, lined with rice paper. Set
aside to become cold, and cut into pieces about an inch and a quarter
long and three eighths of an inch wide and thick. Wrap in wax paper,
or dip in melted coating chocolate.
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