INGREDIENTS

INSTRUCTIONS

Mix 1/2c invert sugar & egg whites in large mixing bowl and whip till
smooth.Bring corn syrup;brown sugar,and other 1/2c. Invert sugar to a
boil,stirring till the boiling starts. Clip on candy thermometer and
cook without stirring to 236 degrees.Pour hot syrup in a thin stream
into the beating egg mixture;mixing first on low speed,then  increasing
the speed to high. Whip till light and fluffy, adding the  vanilla as
you beat. Cool,and store in covered container till ready  to use. Candy
Bar: 2/3c. dark chocolate nougat base Caramel Light  chocolate compound
coating(Wiltons) Melt dark chocolate and stir into  nougat base with a
fork. Line a candy bar mold with coating;chill.  Press a layer of
caramel into the chocolate lined mold and pat nougat  mixture on
top.Seal with the chocolate coating. Chill till coating  has hardened
and remove from mold. I got this recipe in March off of  P from Michele
Baker>>> (CNTB61A) Hope it is of interest to you.  Thanks for the
offer, but I am still struggling with about 2000  recipes and I find it
hard to get the time to cook<grin> **JOYCE IN  SUN CITY, AZ, FOR THE
WINTER 02/16 03:18 pm  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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