Nougat #4

Nougat (Recipe Number Four for this blog)


2 cups sugar

2 ½ cups light corn syrup

½ cup water

¼ tsp. salt

3 egg whites

¾ stick (6 tbsp.) butter, melted

2 tbsp. flour

1 tsp. vanilla

Cook sugar, syrup, water and salt to 234 degrees. Beat egg whites stiff and add 1/3 of cooked syrup, beating constantly. Boil remaining syrup to 262 degrees. Add slowly to egg white mixture, beating constantly. Add vanilla.

When very thick and stiff, add flour and melted butter. Be careful not to stir too much after adding butter.

Pour into buttered pan; cut into squares when set. If desired, add nuts before adding flour and butter. Allow to set 24 hours before cutting. Wrap individually in plastic wrap to store. If desired, candied fruits and chopped nuts may be added to nougat.

Note: This recipe was from a newspaper clipping, Salt Lake Tribune November 18, 1982.