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Chocolate
Nougat
| 2 cups sugar
2/3 cup light corn syrup 1/3 cup water 2 egg whites 1/8 teaspoon salt ½ teaspoon almond extract 2 ounces unsweetened chocolate, chopped ½ cup maraschino cherries, chopped ¾ cup toasted almonds, chopped Combine sugar, syrup and water in a heavy saucepan. Cover and bring to a boil. Uncover and cook without stirring until the syrup reaches 270° F. Meanwhile, beat egg whites with salt until stiff peaks form. When syrup reaches 270° F., set aside until boiling stops (just a few moments). Pour in a steady stream, beating constantly until all the syrup is added. Using a wooden spoon, stir in extract,
chocolate, cherries, and almonds. Beat by hand until mixture is thick.
Turn into a buttered 11 x 7 inch pan and flatten mixture. Cover.
Let stand overnight before cutting. Cut into 1½ inch pieces and
wrap in waxed paper or plastic wrap.
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