french nougat

Categories: Candies
Yield: 6 Servings

Measure	Ingredient
2 cups	Sugar
1 cup	White syrup
¼ cup	Water
	Combine ingredients. Boil to brittle stage (300 F)
½ cup	Water
3	Egg whites
2 tablespoons	Cocoa
½ cup	Chopped candied cherries
1 cup	Sugar
1 teaspoon	Vanilla
½ cup	Coconut
½ cup	Chopped nuts

PART 2

Part 1:

Combine sugar, cocoa, and water. Boil to soft ball stage (234 - 238 F). Pour slowly over stiffly beaten egg whites. Beat constantly. Add Part 1, and continue to beat until the mixture begins to stiffen. Add flavoring, nuts, candied cherries, and coconut. When mixture is firm but still hot, rinse your hands in cold water (do not wipe them).

Form mixture into a loaf. Roll in yellow coconut. Place on well-buttered plate. Slice with sharp knife. Mrs. J.A. Pinkerton, Portland, OR.