CHOCOLATE CHIP NOUGAT LOG
From a Hershey's cookbook. Note; If desired, nougat can be cut into 1 inch squares rather than rolled.
Provided by Chrystal Cackler @journeyrock92
Categories Candies
Number Of Ingredients 11
Steps:
- Line a 15 1/2x10 1/2x1 inch jelly roll pan with aluminum foil; butter foil. Set aside. Combine 1 cup sugar, 2/3 cup corn syrup, and the water in small heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Continue cooking without stirring. When syrup reaches 230F, start beating egg whites in large mixer bowl; beat until stiff, but not dry.
- When syrup reaches 238F (soft ball stage), or when dropped into very cold water and forms a soft ball that flattens when removed from water, remove from heat. Pour hot syrup in a thin stream over beaten egg whites, beating constantly on high speed. Continue beating 4-5 minutes or until mixture becomes very thick. Cover and set aside.
- Combine 2 cups sugar and 1 1/4 cups corn syrup in heavy 2 quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Cook, without stirring, to 275 (soft crack stage) or until syrup, when dropped into very cold water, separates into threads that are hard but not brittle.
- Pour hot syrup all at once over reserved egg white mixture in bowl; blend with a wooden spoon. Stir in melted butter and vanilla; add walnuts and mix thoroughly. Add red food color. Pour into prepared pan. Sprinkle evenly with mini chips. Let cool overnight.
- To form into logs, invert pan and remove foil. Cut in half crosswise; roll from cut end, jelly roll style. Cut into 1/4 inch slices. Store, well covered, in cool, dry place.
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