Nougat Recipes

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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