Divinity Fudge Or Spanish Nougat Recipe 1

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Ingredients for Divinity Fudge Or Spanish Nougat

This candy on account of the glucose used may be stirred gently during cooking without its becoming grainy; the stirring should not be continuous.
Cook the sugar, glucose and water to the soft ball degree (about 238 deg F.), then pour in a fine stream onto the white of egg, beaten dry, beating constantly meanwhile; return one-half of the syrup to the fire and cook to the crack degree, nearly 290 deg F., then pour onto the egg mixture, beating constantly meanwhile; add the vanilla and nuts and turn into a bread pan lined with waxed paper.
When nearly cold remove from the tin and cut in cubes.
The cubes are often wrapped in waxed paper.
This candy, cut in narrow oblong strips and dipped in melted chocolate, is known as nougatines.
Almonds are the nuts usually selected for nougatines.
This candy is often cooked to a lower degree, both before and after it is first stirred into the white of egg; thus cooked it is not easily handled until after it has stood a day or two.
ALMOND NOUGATINES
Prepare the recipe for "Divinity Fudge" or "Spanish Nougat"; when cold cut in oblong pieces about three-eighths of an inch wide and in inch and a half long, and dip in chocolate, making a design on the upper side.