Chewy Honey Nougats

2 cups sugar
1/2 cup honey
1 cup light corn syrup
1/2 cup water
4 1/3 cups marshmallow cream
3 tablespoons shortening
1/3 cup confectioner's sugar
1 1/3 cups nuts, finely chopped
dipping chocolate

Cook sugar, honey, syrup and water to 272 degrees on a candy thermometer. Remove from heat and let stand for 10 minutes.

Add marshmallow creme and shortening; beat until well blended.

Fold in confectioner's sugar and nuts.

Spread into a buttered 9-inch square pan and let stand for 24 hours.

Cut and wrap individual pieces or dip in chocolate.

Makes about 80 pieces
Source: Jo Merrill