from Lavene Bell
- Caramel: 2 cups sugar, 2 cups light corn syrup, 2 cups whipping cream, vanilla
- Nougat: 2 cups sugar, 2 cups light corn syrup, 3/4 cup water, 3 egg whites, vanilla or other flavoring
Butter 2 lg cookie sheets.
Caramel: Mix ingredients and cook to 232-238. Add vanilla. Pour half on each buttered cookie sheet.
Nougat: Mix all except egg whites. Cook syrup to 235. Start beating egg whites. Beat until syrup reaches 240. Take syrup off stove and slowly add 1/3 of syrup to egg whites. Put remaining syrup back on stove and heat to 260. Add to egg whites and mix until it holds shape. Add color & flavor. Spread on caramel.
Cut in strips and roll. Cut into bite-size pieces. Wrap in wax paper.