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Results 1 - 9 of 9 for nougat candy
Cook over low heat; gently ... pan sides. Use candy thermometer, cook until 238 degrees ... buttered pan. Store covered overnight before cutting.
Cook first syrup until brittle when tested in cold water. Pour slowly over stiffly beaten egg whites. Continue to beat until very stiff and ...
Mix cream cheese and milk ... Cool Whip and candy bar. Set aside. Pour 1 ... pudding. Top with remaining pudding mixture. Refrigerate 4 hours.
1. Line an 11"x7" pan ... crystals and set candy thermometer in place. Cook without ... overnight before cutting. Cut into pieces and wrap each piece.
Preheat oven to 350 degrees. ... Frost each cake with one container of frosting. Swirl on frosting and garnish with slices of chocolate candy bar.
Combine first 4 ingredients in ... Fold in chopped nougat bars. Pour into greased 13 ... minutes. Cool and cut into squares. Makes 2 1/2 dozen.
Preheat oven to 350 degrees. ... 252 degrees on candy thermometer, or until a small ... Wrap each in waxed paper. Refrigerate. Makes 2 1/2 pounds.
8. NOUGAT
Grease 9 x 5 x ... Beat until mixture becomes stiff. Fold in 2/3 cup chopped candied cherries. Pack candy into loaf pan. Cut in 1 inch squares.
In a large 4 quart pan, cook candy bars, condensed milk and chocolate ... cloth or newspaper. Let stand about 4 hours, repacking once or twice.
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