Maxine's Recipe ~ Nougat

Nougat

Make Mazetta:

2  egg whites

¾  C corn syrup

¼  C water

½  C sugar

Beat egg whites till stiff - 1 qt pan  - combine syrup, water & sugar - high heat.  Stir till boils.  Wash down sides of pan.  Cook 242°, soft ball - add slowly to egg whites - beating till mixture holds shape - several minutes.  (Can keep in covered container up to 2 weeks.)

Chewy Nougat:

3  C mazetta

1 ½  C corn syrup

1 ½  C sugar

¼  C butter

1  t vanilla

⅛  t salt

Place mazetta in med size bowl.  Set aside

In 1 qt sauce pan, combine sug. & corn syrup.

High heat. Stir (wooden spoon) boil, wash down 

Cook 280°  (soft crack)   

Remove from heat, let stand undisturbed for 2 min.  Without scraping pour entire batch into magetta & stir (wooden spoon) till smooth.

Add butter, vanilla & salt - stir till butter is incorporated.  ].  Pour into prepared pan.  8 in. square.  Allow to stand about 3 hours.  Cut, wrap or dip.

*Used whole batch of mazetta too soft!

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