Almond Nougat
2 C sugar
1/2 C light corn syrup
1/2 C. water
2 T. butter
1/2 liquid non-dairy coffee cream
1 t. vanilla
1 C blanched toasted almonds
2 T. marshmallow creme
powdered sugar
dipping chocolate (optional)
Combine sugar, syrup and water in heavy saucepan. Cover tightly and bring to a rolling boil. Remove lid, place thermometer in pan and cook to 270°. Remove from heat; add butter and coffee cream. Cook to
240°. cool to about 160°; add vanilla. Beat by hand or on low speed of mixer until creamy. Add marshmallow creme. Mix together and pour into a buttered 9" square pan, which had been dusted with powdered sugar. Cover top with powdered sugar and let stand in a cold place.
Cut and wrap, dip in chocolate, or flavor and color as desired. Makes 64 pieces. Makes great candy bar filling.
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