Candy Making: Candy Recipes, Nougat Recipes, Homemade Candy, Nougat Paste, Popcorn Nougat

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Candies and Bonbons
And How To Make Them
By Marion Neil (1913)

Norwegian Nougat
6 ozs. (1 1/4 cups) roasted and chopped chestnuts
10 ozs. (2 ½ cups) blanched and chopped almonds
3 ozs. (3/4 cup) chopped candied orange peel
1 ½ lbs. (3 cups) sugar
4 white of eggs
½ teaspoonful almond extract

Mix the chopped nuts with the peel, sugar, almond
extract, and the stiffly beaten whites of the eggs.
Spread it out on a sheet of wafer paper in a layer
about half an inch thick, cover with a second sheet of
wafer paper; press well between two sheets of tin to a
solid paste, and place in a very slow oven for one and
a half hours.
Cool and cut in bars. These may be dipped into
melted fondant or melted chocolate.

Nougat Paste
½ lb. (1 cup) sugar
2 tablespoonfuls lemon-juice
8 ozs. (2 cups) baked shredded almonds

Put the sugar and the lemon-juice into a saucepan;
allow to boil till a golden color; then add the almonds
and stir until it boils again. Pour at once on a
buttered slab. Roll out thin and break into small
pieces. This makes a nice center for fondant or for
melted chocolate; it may also be dipped into glacé, or
it may be used to line oiled molds. Keep in an
air-tight box if not to be used at once.

Nougat Frame, Crystallizing Tray, Decorating Bags and Tubes,
and Molds

Popcorn Nougat
1 lb. (2 cups) sugar
4 tablespoonfuls water
½ teaspoonful lemon extract
½ teaspoonful almond extract
¼ lb. (1 cup) popcorn

Melt the sugar and water over a moderate fire, stirring
constantly; add the popcorn and cook for five minutes; then
remove from the fire, add the flavorings, and pour the mixture
into a well-buttered shallow pan, and place in a slightly warm
oven until browned. When cooked sufficiently, turn out and
cut into small squares. Wrap in waxed paper.

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