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Ingredients Edit

Directions Edit

  1. First pour the Karo into a saucepan, add the sugar, salt and water and boil (238°F) until a little, tried in cold water, forms a hard ball.
  2. Beat the egg whites stiff and pour in the candy mixture, beating constantly until the mixture is almost as thick as whipped cream.
  3. Stir in the vanilla, cherries and nuts and pour into a pan oiled well with Mazola.
  4. The nougat should be about half inch thick.
  5. Let stand over night, cut into oblong pieces and wrap in wax paper.
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