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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
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