Does anyone have a tested recipe for a chewy nougat type candy?

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

BASIC CANDY NOUGAT

1 1/2 c. sugar

1/2 c. light corn syrup

1/2 c. water

Cook over low heat; gently stir to dissolve sugar. Cover. Boil 2 minutes. Wipe off sugar crystals from inside of pan sides. Use candy thermometer, cook until 238 degrees (softball stage).

Meanwhile, in large mixer bowl beat until stiff: 1 egg white. With mixer on high speed pour 1/2 (softball stage) syrup over egg white. Beat until thick.

Meanwhile, continue to heat last half of syrup to 275 degrees (hardball).

With mixer on high speed, add hardball stage syrup. Beat until very heavy. Test: Holds shape on spoon and is not sticky to touch.

2 tsp. vanilla

2 tbsp. butter

1/2 c. diced cherries, optional

1 c. gumdrops, optional

Pour into buttered pan. Store covered overnight before cutting.

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

NOUGAT CANDY LOAF

3 c. sugar

1 c. white Karo syrup

1/2 c. water

3 egg whites, stiffly beaten

1 c. walnut meats

SEPARATE SYRUP:

1 c. sugar

1/2 c. water

Cook first syrup until brittle when tested in cold water. Pour slowly over stiffly beaten egg whites. Continue to beat until very stiff and thick. While beating first mixture, boil the separate syrup until brittle and pour into first mixture. Continue beating, then add nuts. Pour into 2 well greased bread loaf pans. Slice and cut into squares when ready to use. Keep loaf wrapped in foil.

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

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

1. Line an 11"x7" pan with aluminum foil and butter it, set aside.

2. 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.

3. 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.

4. Using a wooden spoon, stir in extract, chocolate, cherries and almonds. Beat by hand until mixture will fall in large chunks.

5. Turn into prepared pan and level mixture. Cover. Let stand overnight before cutting. Cut into pieces and wrap each piece.

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

NOUGAT

Grease 9 x 5 x 3 inch pan lightly, then dust with cornstarch. In a large saucepan, combine 1 1/2 cups granulated sugar and 1 tablespoon cornstarch. Add 1 cup light corn syrup and 1/2 cup water. Cook and stir until sugar dissolves. Continue cooking to soft crack stage (286 degrees), stirring occasionally to prevent sticking.

Meanwhile, beat 2 egg whites to stiff peaks. Slowly pour syrup over egg whites beating constantly with electric mixer. Beat until mixture becomes stiff. Fold in 2/3 cup chopped candied cherries. Pack candy into loaf pan. Cut in 1 inch squares.

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

TORRONE (NOUGAT)

1 c. blanched filberts

2 cans (4 1/2 oz. size) blanched whole almonds

2 c. sugar

1 c. light corn syrup

1/2 c. honey

1/4 tsp. salt

2 egg whites

2 tsp. vanilla extract

1/4 c. butter, softened

Preheat oven to 350 degrees. Spread filberts and almonds on cookie sheet. Toast in oven 10 minutes, until golden. In heavy, straight-side 3 quart saucepan, combine sugar, corn syrup, honey, salt, and 1/4 cup water. Stir over medium heat, until sugar is dissolved. Continue cooking, without stirring to 252 degrees on candy thermometer, or until a small amount in cold water forms a hard ball.

Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites until stiff peaks form. In thin stream, pour about one fourth of hot syrup over egg whites, beating constantly, at high speed 5 minutes, until mixture is stiff enough to hold its shape. Cook rest of syrup to 315 to 318 degrees on candy thermometer, or until a small amount in cold water forms brittle threads.

In thin stream, pour hot syrup over meringue, beating constantly, at high speed, until stiff enough to hold its shape. Add vanilla and butter, beating until thickened again, about 5 minutes. With wooden spoon, stir in toasted nuts. Turn mixture into buttered 11 x 7 x 1 1/4 inch pan. Smooth top with spatula. Refrigerate until firm.

Loosen edge of candy all around; turn out in large block. With sharp knife, cut into 1 1/2 x 1 inch pieces. Wrap each in waxed paper. Refrigerate. Makes 2 1/2 pounds.

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

Charleston Chew Recipe

tested recipe chewy nougat type candy