Need TNT nougat recipe

[Sheila]

Am in need of an easy nougat recipe for next week if any of you all may have one.

[Granny Smith]

Sorry, Sheila! I knew I was supposed to post a recipe for you, but couldn't remember which one. The worst part is, I told the kids about telling you how to make it! I started to post it on Friday, then the computer crashed.

Here's the recipe I use, but I leave out the cherries and gumdrops (or replace them with Dots)~

BASIC CANDY NOUGAT
1 1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water

Cook over low heat; gently stir to dissolve sugar. Cover. Boil 2 minutes. Wipe off sugar crystals from inside of pan sides. Use candy thermometer, cook until 238 degrees (softball stage).

Meanwhile, in large mixer bowl beat until stiff: 1 egg white. With mixer on high speed pour 1/2 (softball stage) syrup over egg white. Beat until thick.

Meanwhile, continue to heat last half of syrup to 275 degrees (hardball).

With mixer on high speed, add hardball stage syrup. Beat until very heavy. Test: Holds shape on spoon and is not sticky to touch.

2 tsp. vanilla
2 tbsp. butter
1/2 c. diced cherries, optional
1 c. gumdrops, optional

Pour into buttered pan. Store covered overnight before cutting.

[Granny Smith]

One more thing, this is not the recipe that you cook till it spins a thread. I have no idea which one that was after seeing my nougat recipe. (ain't it great to be crazy?) Anyway, instead of using a candy thermometer for this one, I test in cold water. (not ice water, just cold tap water)

Here's instructions for that, in case you don't already know how~

Cold-Water Test for Candy

Thread Stage

(230°-233°). Dip a metal spoon into the hot candy mixture. Hold the spoon over the cold water. The mixture should fall off the spoon in a fine thread. (I just do this into the air over the pan and, when it spins a thread that looks like a floating hair, it's ready)

Soft-Ball Stage

(234°-240°). Drop a small amount of the hot candy mixture into the cold water. When cooled and removed from the water, the ball will flatten immediately and run over your finger.

Firm-Ball Stage

(244°-248°). Drop a small amount of the hot candy mixture into the cold water. When cooled and removed from the water, the ball will hold its shape and not flatten.

Hard-Ball Stage

(250°-266°). Drop a small amount of the hot candy mixture into the cold water. When cooled and removed from the water, the candy will form a hard yet pliable ball.

Soft-Crack Stage

(270°-290°). Drop a small amount of the hot candy mixture into the cold water. When cooled and removed from the water, the candy will separate into threads that are hard but not brittle.

Hard-Crack Stage

(300°-310°). Drop a small amount of the hot candy mixture into the cold water. When cooled and removed from the water, the candy will separate into hard brittle threads.

[Sheila]

Thank you this will be great gonna work on this tomorrow.

[Granny Smith]

Hope it turns out for you!