MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Gumdrop & Pistachio Nougat
Categories: Candy, Nuts, Snacks, Citrus
     Yield: 40 servings

          Nonstick cooking spray
 1 1/2 c  Small lemon, orange and
          - strawberry gumdrops
     3 lg Egg whites
   1/4 ts Fine salt
 3 1/4 c  Granulated sugar; +2 tb
   3/4 c  Honey
   1/4 c  Light corn syrup
     2 ts Pure vanilla extract
     1    Naval orange; zest of (1/2 tb)
     1 c  Roasted, salted, pistachios;
          - chopped

 Special equipment: a candy thermometer

 Line an 8x11" baking pan with plastic wrap and spray
 the wrap liberally with cooking spray. Line the bottom
 of the pan with a piece of parchment paper and spray the
 parchment with cooking spray.

 Slice 1/2 cup of the gumdrops in half long ways with a
 paring knife and lay them flat-side down on the
 parchment. Roughly chop the remaining gumdrops and set
 aside.

 Put the egg whites and salt in the bowl of a stand mixer
 fitted with a whisk attachment. Combine 3 1/4 cups of
 the sugar, the honey, corn syrup and 1/4 cup of water in
 a medium saucepan over medium heat. Stir until the sugar
 dissolves. Brush down the sides of the pan with a pastry
 brush dipped in water to remove sugar crystals and
 continue to cook, brushing the sides of the pan down
 occasionally, for 8 minutes.

 Increase the heat to medium-high and attach a candy
 thermometer to the side of the pan. When the syrup
 reaches 260°F/127°C, about 9 minutes, turn the stand
 mixer on to medium-high speed and whip the egg whites
 until foamy, about 1 minute. Sprinkle in the remaining 2
 tablespoons of sugar and whip the egg whites until they
 hold firm peaks, about 3 minutes.

 Continue to cook the syrup, swirling pot occasionally,
 until the mixture reaches 290°F/14°C, 8 to 10 minutes
 more.

 Replace the stand mixer's whisk attachment with a paddle
 attachment. With the mixer on medium-low speed,
 carefully pour the sugar syrup into the egg whites.
 Increase the speed to medium-high and beat until the egg
 whites become stiff and glossy, 8 to 10 minutes.

 Add the vanilla extract and orange zest; mix to combine.
 Add the 1 cup chopped gumdrops and the pistachios to the
 nougat mixture and stir to combine. The mixture will be
 very stiff.

 Spread the nougat into the prepared pan and smooth the
 top with a small offset spatula sprayed with cooking
 spray. Spray a piece of parchment paper with nonstick
 spray and place over the nougat, sprayed-side down. Let
 sit at room temperature for at least 6 hours or
 overnight.

 Once the nougat has set, place a piece of parchment
 paper on top of a cutting board and spray with cooking
 spray. Lift the nougat out of the pan and flip it over
 onto the cutting board, then peel off the plastic and
 parchment. Trim the edges with a large heavy knife
 sprayed with cooking spray. Cut the nougat into about 40
 pieces, each about 1-1/2" square, spraying the knife
 with cooking spray as needed.

 Wrap the squares individually in parchment paper. Store
 in an airtight container at room temperature for up to 2
 weeks.

 Recipe courtesy of Food Network Kitchen

 RECIPE FROM: https://www.foodnetwork.com

 Uncle Dirty Dave's Archives

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