| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies, Desserts, Chocolate |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Invert sugar |
| 1/2 |
c |
Invert sugar |
| 3 |
tb |
Meringue powder |
| 1/2 |
ts |
Vanilla |
| 1 |
c |
Light corn syrup |
| 2/3 |
c |
Dark chocolate |
|
|
Nougat base |
|
|
Caramel |
| 1 |
|
Light chocolate compound coa |
INSTRUCTIONS
NOUGAT B
CANDY B
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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