| 1 | Mix ½c invert sugar & egg whites in large mixing bowl and whip till smooth.bring corn syrup;brown sugar,and other ½c. |
| 2 | Invert sugar to a boil,stirring till the boiling starts. |
| 3 | Clip on candy thermometer and |
| 4 | cook without stirring to 236 degrees.pour hot syrup in a thin stream into the beating egg mixture;mixing first on low speed,then increasing the speed to high. |
| 5 | Whip till light and fluffy, adding the vanilla as you beat. |
| 6 | Cool,and store in covered container till ready to use. |
| 7 | Candy bar: 2/3c. |
| 8 | Dark chocolate nougat base caramel light chocolate compound coating(wiltons) melt dark chocolate and stir into nougat base with a fork. |
| 9 | Line a candy bar mold with coating;chill. |
| 10 | Press a layer of caramel into the chocolate lined mold and pat nougat mixture on top.seal with the chocolate coating. |
| 11 | Chill till coating has hardened and remove from mold. |
| 12 | I got this recipe in march off of *p* from michele baker>>>(cntb61a) hope it is of interest to you. |
| 13 | Thanks for the offer, but i am still struggling with about 2000 recipes and i find it hard to get the time to cook**joyce in sun city, az, for the winter 02/16 03:18 pm |
