Instructions: Mix 1/2c invert sugar & egg whites in large mixing bowl and whip till smooth.Bring corn syrup;brown sugar,and other 1/2c. Invert sugar to a boil,stirring till the boiling starts. Clip on candy thermometer and cook without stirring to 236 degrees.Pour hot syrup in a thin stream into the beating egg mixture;mixing first on low speed,then increasing the speed to high. Whip till light and fluffy, adding the vanilla as you beat.

Cool,and store in covered container till ready to use. Candy Bar: 2/3c. dark chocolate nougat base Caramel Light chocolate compound coating(Wiltons) Melt dark chocolate and stir into nougat base with a fork.

Line a candy bar mold with coating;chill. Press a layer of caramel into the chocolate lined mold and pat nougat mixture on top.Seal with the chocolate coating. Chill till coating has hardened and remove from mold. I got this interest to you. Thanks for the offer, but I am still struggling with about 2000 recipes and I find it hard to get the time to cook(grin)
**JOYCE IN SUN CITY, AZ, FOR THE WINTER 02/16 03:18 pm

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.