Page:Cakes, cookies and confections.djvu/62

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Sea Foam

• 1 ½ c. white sugar
• 1 ½ c. brown sugar
• 1 ½ c. hot water
• White 1 egg
• Maple or coffee flavoring
• 1 c. nut meats if desired

Cook sugar and water until it forms a hard ball in cold water or 250° F. Add slowly to beaten white, beating constantly. Beat until thick, drop from teaspoon on wax paper or buttered tins.

Nougat

• 2 c. sugar
• ¼ c. water
• 2 egg whites
• ½ tsp. almond extract
• 1/4 c. candied cherries
• 1 c. corn syrup (light)
• 2 tsp. glucose
• 1 tsp. vanilla
• 1 c. mixed nut meats (Brazil, pecans, walnuts and almonds)
• 1 stick angelica

Boil sugar, corn syrup, water and glucose until brittle when tested in cold water or about 270 F. Add slowly to very stiffly beaten egg whites, beating constantly. Add flavoring and fold in nuts, cherries and angelica, cut into small pieces. Pour at once into well buttered pans. When cool cut and wrap each piece in wax paper.

Caramels

• 2 c. sugar
• ¾ c. glucose or
• 1 ½ c. Karo
• ¾ c. butter
• 2 c. milk or cream
• 1 c. nut meats if desired
• 1 tsp. vanilla
• 2 sq. chocolate if desired

Put sugar, glucose, butter and ½ milk over fire. Stir until mass boils thoroughly. Add gradually second cup of milk. Let mixture boil, stirring every 3 or four minutes till it reaches "hard ball"