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NOUGATS

1/2 pound hard gum candy (not sugar coated)
cornstarch
2 cups sugar
1 1/2 cups light corn syrup
1/4 teaspoon salt
1/4 cup water
2 egg whites
1 teaspoon vanilla extract
1/4 cup butter or margarine ,softened
1 cup coarsely chopped California walnuts

With kitchen shears, cut gum candy into small pieces. Set aside.

saucepan with candy thermometer in place, over medium high heat,
heat sugar, corn syrup, salt and water to boiling, stirring
constantly. Continue cooking, stirring occasionally, until temperture
reaches 250 deg F or hard ball stage.

Meanwhile in large bowl with mixer at high speed, beat egg whites
until hot syrup into egg whites. Continue beating while heating
remaining syrup to 300 deg F. or hard crack stage. Egg white mixture
should stand in stiff, glossy peaks. Beat in vanilla extract.

With mixer at high speed, gradually beat remaining syrup into egg
white mixture, then beat in butter or margarine until well blended.
If mixture becomes too thick for the mixer to beat, continue beating
with a wooden spoon.

With wooden spoon, stir in walnuts and gum candy, spoon evenly into
baking pan. With pastry brush, lighly brush mixture with some
cornstarch. Let nougat cool in pan on wire rack for about 12 hours
or overnight. Remove nougat from pan. With kitchen shears or knife,
cut into 1 inch squares, wiping shears as needed with damp cloth.
To store, wrap each pice in plastic wrap.

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