• 3/26 Nat'l Nougat Day - 1

    From Dave Drum@1:18/200 to All on Thursday, March 24, 2022 11:57:28
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Nougat
    Categories: Candy, Chocolate, Snacks
    Yield: 4 Cups

    4 oz Dark or milk chocolate
    3/4 c Unsweetened cocoa powder
    4 tb Confectioners' sugar
    2 lg Egg whites
    2 1/2 tb Light corn syrup
    2 c Sugar
    1 1/2 c Light corn syrup
    2 ts Vanilla extract

    Melt chocolate in a double boiler or microwave; keep
    warm.

    Sift together cocoa powder and confectioners' sugar; set
    aside.

    Combine egg whites and 2 1/2 tablespoons corn syrup in
    the bowl of a stand mixer, but don't start it.

    In a medium saucepan, combine sugar, 1/2 cup water, and
    1 1/2 cups corn syrup and bring to a boil over high
    heat, stirring occasionally. Once temperature has
    reached 235┬║F/113┬║C, start whipping egg white mixture
    on high speed. Continue to cook sugar syrup until it
    reaches 245┬║F/118┬║C. Remove from heat and carefully
    pour hot syrup into egg whites in a thin stream (pour it
    down side of bowl, not directly onto beater). Whip for 8
    minutes, then add vanilla.

    Stop mixer; quickly and thoroughly mix in melted
    chocolate by hand. Add reserved cocoa powder mixture.

    If making Snacker Candy Bars, spread about 2/3 of nougat
    evenly (it helps to put an oiled piece of parchment
    paper on top of the nougat and lightly smooth out the
    surface with a rolling pin) into a greased, parchment
    lined 9" x 13" baking pan. Spread remaining nougat in
    another small pan. Allow to cool.

    NOTE: Two-thirds of recipe is enough for Snacker Candy
    Bars; enjoy the rest plain. It can be refrigerated for a
    week in an airtight container.

    Yields: 4 cups

    RECIPE FROM: https://www.delish.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Friday, March 24, 2023 14:19:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chewy Almond Nougat
    Categories: Nuts, Candy, Snacks
    Yield: 5 servings

    3 lg Egg whites
    1 1/2 c Sugar
    1 1/4 c Light corn syrup
    1/4 c Water

    MMMMM-----------------------ALMOND MIXURE----------------------------
    3 c Sugar
    3 c Light corn syrup
    1/2 c Butter; melted
    4 ts Vanilla extract
    3 c Slivered almonds; toasted
    1 ts Salt

    Heavily butter a 15" X 10" X 1" pan; set aside. Heavily
    butter a large bowl; set aside. In a stand mixer, beat
    egg whites until stiff peaks form. In a heavy saucepan
    over medium heat, combine the sugar, corn syrup and
    water. Cook and stir until sugar is dissolved and
    mixture cones to a boil, about 10 minutes. (If sugar
    crystals are present, cover and boil for 1-2 minutes to
    allow steam to wash crystals down.) Cook, without
    stirring, until a candy thermometer reads 238ºF/114ºC
    (soft ball stage), about 6-8 minutes.

    With mixer running carefully and slowly add hot liquid
    in a steady stream over egg whites. Beat 10 minutes
    longer or until mixture holds its shape and is lukewarm.
    (Mixture will be beginning to lose its gloss.) Transfer
    to prepared bowl.

    For almond mixture, in a large heavy saucepan over
    medium heat, combine sugar and corn syrup. Cook and stir
    until sugar is dissolved and mixture comes to a boil,
    about 15 minutes. (If sugar crystals are present, cover
    and boil for 1-2 minutes to allow steam to wash crystals
    down.) With a clean spoon, cook and stir over
    medium-high heat until a candy thermometer reads
    275ºF/135ºC (soft-crack stage), about 15 minutes longer.

    Pour over mixture in bowl (do not scrape saucepan). With
    a large wooden spoon, stir until blended. Combine butter
    and vanilla; gradually add to almond mixture until
    blended. Stir in almonds and salt until blended.
    Transfer to prepared pan. Let stand at room temperature
    for several hours or until firm. Cut into squares. Wrap
    in plastic or waxed paper if desired.

    Vera Kramer, Jenera, Ohio

    Makes: about 5-1/2 pounds

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:2320/105 to All on Monday, March 25, 2024 18:16:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chewy Almond Nougat
    Categories: Nuts, Candy, Snacks
    Yield: 5 servings

    3 lg Egg whites
    1 1/2 c Sugar
    1 1/4 c Light corn syrup
    1/4 c Water

    MMMMM-----------------------ALMOND MIXURE----------------------------
    3 c Sugar
    3 c Light corn syrup
    1/2 c Butter; melted
    4 ts Vanilla extract
    3 c Slivered almonds; toasted
    1 ts Salt

    Heavily butter a 15" X 10" X 1" pan; set aside. Heavily
    butter a large bowl; set aside. In a stand mixer, beat
    egg whites until stiff peaks form. In a heavy saucepan
    over medium heat, combine the sugar, corn syrup and
    water. Cook and stir until sugar is dissolved and
    mixture cones to a boil, about 10 minutes. (If sugar
    crystals are present, cover and boil for 1-2 minutes to
    allow steam to wash crystals down.) Cook, without
    stirring, until a candy thermometer reads 238oF/114oC
    (soft ball stage), about 6-8 minutes.

    With mixer running carefully and slowly add hot liquid
    in a steady stream over egg whites. Beat 10 minutes
    longer or until mixture holds its shape and is lukewarm.
    (Mixture will be beginning to lose its gloss.) Transfer
    to prepared bowl.

    For almond mixture, in a large heavy saucepan over
    medium heat, combine sugar and corn syrup. Cook and stir
    until sugar is dissolved and mixture comes to a boil,
    about 15 minutes. (If sugar crystals are present, cover
    and boil for 1-2 minutes to allow steam to wash crystals
    down.) With a clean spoon, cook and stir over
    medium-high heat until a candy thermometer reads
    275oF/135oC (soft-crack stage), about 15 minutes longer.

    Pour over mixture in bowl (do not scrape saucepan). With
    a large wooden spoon, stir until blended. Combine butter
    and vanilla; gradually add to almond mixture until
    blended. Stir in almonds and salt until blended.
    Transfer to prepared pan. Let stand at room temperature
    for several hours or until firm. Cut into squares. Wrap
    in plastic or waxed paper if desired.

    Vera Kramer, Jenera, Ohio

    Makes: about 5-1/2 pounds

    RECIPE FROM: https://www.tasteofhome.com

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