Nougat

Nougat was Ron’s favorite of Emily’s Christmas chocolates. She made a pan for him and his family every year, sometimes just after Christmas. It was not in the form of individual chocolates, but in an 11X7 inch pan with milk chocolate on the top. We cut it into squares to eat it, or we just scooped it up with a teaspoon and ate off the spoon. (We all used different spoons, of course.)


Nougat (recipe handwritten inside Emily’s blue cookbook)

1 cup sugar

1/3 cup Karo syrup

1/3 cup honey

¼ cup water

½ tsp. salt

Cook syrup (all above ingredients) until hard ball 260 degrees F. and pour over:

2 whipped egg whites.

Beat until fluffy, pour into a buttered pan to set.

Add nuts or cherries or dates, if desired.

Emily used an 11X7 inch pan and covered the top of the nougat with milk chocolate.