FRENCH
CHOCOLATE NOUGAT
2 c. sugar
2/3 c. light corn syrup
1/3 c. water
1/3 c. (about 2) egg whites
1/8 tsp. salt
1/2 tsp. almond extract
2 oz. unsweetened chocolate, melted
1/2 c. candied cherries, chopped
3/4 c. toasted blanched almonds, chopped
Line an 11"x7" pan with aluminum foil and butter it,
set aside. Combine sugar, syrup and water in a 1 1/2 quart
saucepan; stir until sugar is moistened. Wash down crystals from
sides of pan with a pastry brush dipped in water. Cover and
bring to boiling. Uncover, wash down any crystals and set candy
thermometer in place. Cook without stirring until thermometer
registers 270 degrees.
Meanwhile, beat egg whites with salt until stiff, not dry, peaks
are formed. When syrup reaches required temperature, set aside
to let bubbles subside. Wash crystals from pouring side and pour
syrup over egg whites 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 will fall in large chunks. Turn into prepared pan and
level mixture. Cover. Let stand overnight before cutting. Cut
into pieces and wrap each piece.
Return
to Candy Recipes Index
|
