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Show Nougat Fingers BASf MOPE Thoroughly butter bottom and sides of lOxoxlin. pan. Set out a candy thermometer and a heavy t. saucepan having a tight-fittin- g cover. 2-q- uoarseiy cnop cup (about 3 oz.) blanchod almonds Yi 2 ii f i " i ..... fjr 1 ' Melt in a small skillet I Set aside. Cut into pieces with scissors and set aside Yi cup (about 4 oz.) candiod rod chorrios (if necessary, pat cherries dry between pieces of absorbent paper.) Combine in saucepan - i - 2V4 cups sugar ' cup whtto com sirup ' Yx cup wator Stir over low heat until sugar is dissolved. Increase heat to medium and bring mixture to boOing. Q)vef sauipan and boil mix-ture gently 5 min. (This will help to dissolve any crystals that may have formed Ya on sides of saucepan.) AvW tlx J (Xv;: A' n r- - . ' ; toaspoon salt V4 ':, , When the sirup reaches 270F, immediately remove from heat Remove candy bubbles are subsiding, carefully wash down crystals from the pouring side of the pan. Beating constantly with an electric mixer on medium speed, pour the sirup in a steady fine stream into center of egg whites. - toaspoon vanilla oxtract toaspoon almond oxtract' Beat with spoon until mixture falls in chunks from the spoon held about 12 in. above bowl. Turn candy into pan and set on a cooling rack. Press' down, firmly and evenly with hand. r 1 Yx When nougat is completely cool, cover pan tightly. Set aside to ripen at least 24 hrs. Loosen sides of candy and shake well to remove block of candy from pan to cutting board. Cut with a sharp long-bladknife into fingers about 2x1 in. Wrap each in waxed or gkssine paper. ed Store in a tight container in a cool, dry place. About Remove cover and set candy thermometer in place. Continue cooking without stirring. During cooking,' wash down crystals from sides of pan. Shortly before sirup reaches 270F (soft crack stage; remove from heat while testing), beat in a large mixer bowl until rounded peaks are formed i V4 whitos 3 osa (about ogg cup 2 whitos) - the sirup and egg whites.) Stir in the almonds, cherries and . 2 tablotpoons Jbuttor or maraarino Add almonds and stir constantly over me dium heat until nuts are lightly browned. ; (do not pour onto beaters). Do not scrape bottom or sides of saucepan.' Stop beating as soon as ingredients are well mixed. (If a hand rotary beater must be substituted for the electric mixer, turn the beater on its side; beat mixture in spoon fashion while adding the sirup. Then turn beater upright and beat hard to thoroughly mix . 3D Nougat ftngen nwuuA f utmi tK run CARAMEL PECAN ROLL Butter a 15Hxl0xi-in- . jelly roU pan g saucepan and its cover. Prepare of Base Recipe. Substitute finely chopped pecans for toasted almonds and finely chopped cherries for the coarsely chopped cherries. Omit the almond extract. Turn the mixture into two equal mounds onto buttered pan. Shape each mound with buttered hands into a roll or square about 15 in. long. Allow nougat to set a few minutes. Roll each tightly in waxed paper; let stand until nougat holds its shape. Sec recipe for Caramel Pecan Roll to com'' 'T'2'-plete candy. Ttoo nougat center for pecan roU and set out a 1-- qt. tight-fittin- one-ha- lf 2:.2-'.i'- Caramel Pecan Roll Prepare and set aside Nougat Cantor for Caramol Pocan Roll (see recipe for Nougat Fingers) Set out a heavy saucepan and a candy thermometer. Thoroughly butter a lSxlOHxl-in- . jelly ; roll pan. Lay out two sheets of waxed paper about 20 in. long; lay the two sheets side by side and dip lenithwise edges together. Spread out on the waxed paper over an . area the size of the jelly roll pan 2Yi cups (about 10 oz.) pocan : t, MINT-NU- T MARSHMALLQWS i Follow Base Recipe. Blend in with vanilla Follow Base Recipe. Substitute H teateaspoon spoon peppermint extract and finely chopped fresh mint leaves for the vanilla extract. Substitute 2 cups (about 8 oz.) finely chopped nuts for the toasted coconut. set out a grease baking sheets; bowl. medium-size r Melt in a small skillet over low heat . ; cup butter is until Jbuttcr Heat, stirring occasionally, gtJden brown. Meanwhile, cut bto pieces with scissors and set aside --x V cup (obouf 2 ox.) condUd rA s chHf 2 2 '2:2. cup (about 2 oz.) candiod grotn , .: chorrlos When butter is golden brown, remove from "n heat and pour into the bowl. Stir in V4 coloring. ALMOND MARSHMALLOWS Follow Base Recipe. Substitute H teaspoon almond extract for vanilla extract. -- cup iwtonod condontod milk - Lj 1 1 oz.) moist, throddod coconut , . , . About 3 doz. confections cup sugar; " in ,;- 114 - toospoons vanilla oxtract Turn caramel mixture into the buttered pan without scraping sides or bottom of saucepan. Let stand on a cooling rack a few minutes until caramel is just cool enough to handle quickly with the hands. (If caramel gets too cool, it will not stick ; to the pecans!) one nougat center at edge of sheet of caramel nearest you. Roll until the nougat is exited with the caramel. Cut caramel where the coating meets. Lay -:- 'lv Fow grains salt Stir over low heat until sugar is dissolved. Increase heat and cook sirup rapidly without stirring. Set the candy thermometer' in dace. During cooking, wash down crystals J rom sides of pan. Cook mixture until it reaches 244F (firm ball stage; remove from heat while testing). Gently stir mixture and add cup of the cream so slowly that boiling will not stop. Keeping mixture boiling vigorously, add the remaining cream by tablespoonfuls. Occasionally stir mixture between additions of cream. (The addition of the cream i , "Set pah on cooling rack; cool mixture to 200F. Remove candy thermometer. Mix Loosen the caramel from the sides of the pan; carefully turn sheet of caramel over the pecans. Carefully and gently press the caramel onto nuts. i cup whito corn alrup candied cherries and 2 Vi cups (about Drop confections by teaspoonfuls about 1 in. apart onto baking sheets. Bakeat35uF about 10 min., or until confections arc golden brown. Immediately remove confections from baking sheets to cooling rack. . When confections are cooled, store in . loosely covered container. hahros Set out in a warm place 1 cup croom cup buttor, Mix together in saucepan teaspoon vanilla axtract Add and stir until thoroughly blended, the t , Set aside. Coconut Confe ctions v Lightly Yi extract one or more drops desired food will take about 25 min.) Stir in the butter. Cook mixture to 244F. MAY Form a second roll, using remainder of caramel and remaining nougat center. Wran each caramel rail tiVhtlv in waxed paper. Set aside until firm enough to cut Store caramel pecan rolls wrapped in waxed or glassine paper. Place in a tight container; store in a cool, dry place. , For serving, slice candy with a sharp knife into pieces about 1 in. thick. v Tun 15uu carumei rolls 1 OS4 FAAULY WZXVt MAGAXII . |