Big Hunk/ Nougat centers
3 cups Sugar 2 cups Corn Syrup 1/2 cup Water 1 t. Vanilla 1 T. Butter 3 Room temp. egg whites 1 cup Salted peanuts (optional) Whip room temperature egg whites in mixer to well blended soft peaks (I start this when my hot mixture is about halfway to temperature) Combine sugar, corn syrup and water to 270 degrees for big hunk or (for Charleston chew/nougat centers, make sure it is just above hard ball, right above 260 degrees). Lower altitudes may need to go closer to soft crack. Add hot candy slowly to the 3 well blended egg whites. Beat until heavy. Add Vanilla, butter and peanuts. Spread onto buttered and flour sprayed 15x10 1/2inch jelly roll pan to 3/4 inch thick. Let cool. Cut into small pieces (I like 3/4 inch squares) and wipe clean of butter/flour spray. Dip into desired chocolate.