"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Nougat Recipe

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This recipe for Nougat, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Monday, October 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
1/2 c. water
2 c. light Karo syrup
1/4 tsp. salt

Directions:
Directions:
Cook to 240°. Beat 2 egg whites while mixture is cook­ing
Then add 1/3 of mixture to beaten eggs and whip. Return remainder of mixture to heat and cook to 272°. Pour slowly over egg white mixture and whip. When batch starts to get thick remove from beater and use wooden spoon. Add 1 cup walnuts and 2 teaspoons vanilla. Stir well..
Then add 7 tablespoons melted butter. Pour in about half of but­ter, then sprinkle 1 teaspoon flour over top butter and fold in. Then repeat with rest of butter and another 1 teaspoon flour. Stir just until butter is worked in and pour in buttered pan and let set for a day before dipping or wrapping in wax paper.

Personal Notes:
Personal Notes:
All my candy recipes I have used for ever, have come from a candy class I took when I was 21yrs old. The teacher was Karol Lufkin and these were her recipes. All of her candy was excellent!

 

 

 

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