Candy Making: Nougat, Easy Candy Making, Candy Recipes, French Nougat

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Presents:

The Art of Candy Making
Fully Explained

Compiled by Mrs. Sherwood P. Snyder
(1915)

Nougat
Two cupfuls sugar
Two-thirds cupful corn syrup
One cupful broken nut meats
One-half cupful water
Whites two eggs
One teaspoonful vanilla

Put the sugar, syrup, and water into the kettle and put over fire, stir
until the sugar is melted, then wipe down the sides of the kettle, put
the thermometer in, and boil to 248°, or until it forms a firm ball when
dropped into cold water. While the syrup is cooking, beat the egg
whites until they are stiff enough to stand, and slowly pour the hot
syrup into the beaten whites of eggs. Beat the mixture constantly while
pouring the syrup into the whites, and keep beating until the candy
begins to stiffen, when the nuts should be folded in and the candy
should be turned on the buttered slab or platter. Allow to cool and cut
into squares. The nougat may be poured into a deep buttered pan like
an individual bread pan and, when cool, sliced down in thick slices.
Add the flavoring when adding the nuts.

Fruit Nougat
Make over the preceding recipe, and in addition to adding the nuts,
add one-half cupful each of minced candied cherries and candied
citron. Seeded raisins may be substituted for the citron.

French Nougat
Two and one-half cupfuls sugar
One cupful water
One-eighth teaspoonful cream of tartar
Whites of five eggs

Put the sugar, water, and cream of tartar in the kettle and place over the
fire. Stir until the sugar is dissolved, then wipe down the sides of the
kettle with a damp cloth, put in the thermometer, and boil to 248°.
While the syrup is boiling, beat the whites of the eggs until they are stiff
enough to stand. The second the syrup reaches the correct degree,
remove from the fire and begin to pour it slowly into the whites of the
eggs until they are stiff enough to stand. The second the syrup reaches
the correct degree, remove from the fire and begin to pour it slowly into
the whites of the eggs, beating the mixture all the time. The whites of the
eggs must always be beaten in a kettle large enough to hold the mixture
after the syrup is added, and when adding the hot syrup the mass will
increase materially in volume. It is well to have someone pour in the
syrup, as it is rather awkward and difficult for one to do both. Do not
scrape any syrup from the kettle. Beat the mixture for about one minute
after the last of the syrup is added, and then allow to stand undisturbed.
Put into the kettle in which the first syrup was boiled:

Three cupfuls sugar
Two and one-fourth cupfuls corn syrup
One cupful water
One teaspoonful vanilla

Put over a hot fire, stir until the sugar is dissolved, wash down the sides
of the kettle, then put in the thermometer, and boil to 258°. Immediately
pour this second batch slowly into the first mixture, stirring continually
while the second batch of syrup is being added, and continue whipping
until the candy begins to get stiff; then add one teaspoonful vanilla, one
cupful nut meats, one cupful raisins, one cupful of chopped candied
cherries; stir them through well, and turn out into a deep pan lined with
waxed paper. After it cools it may be cut up into squares or slices, as
desired.
This nougat is splendid dipped in cream fondant or chocolate. It may
be formed into a cylinder two inches in diameter and covered with
melted chocolate, then sliced.
The fruits may be omitted in this nougat if preferred.

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