Blueberry Nougat

Set up and Egg White Meringue
0 Prepare a 9 x 13" pan with lightly oiled parchment paper.  Set aside
11 Weigh out powdered sugar, coconut oil, and vanilla. Set aside.
12 In a 5 quart planetary mixing bowl, combine corn syrup and egg whites.  Mix on low for 20 seconds to combine the corn syrup and egg whites.  Turn off mixer.
Syrup Slurry
2 In a heavy duty, thick bottomed pot, combine sugar, corn syrup, and water. Turn heat to medium and begin stirring.  You will stir this whole time.
5 When syrup reaches 234F, turn your mixer speed to high. Continue to cook and stir your syrup as the egg white meringue whips.
6 Cook syrup mixture into 260F.  Turn off heat. Leave the 5 quart mixer on high.
14 With the egg whites whipping, slowly stream syrup slurry into the egg whites.  You need to do this slowly so it does not collapse the meringue.
13 Once all of the syrup has been incorporated, mix on high for four additional minutes.
15 Turn mixer to low.
Fats, Finishers, Flavors
7 Add in powdered sugar.  Add in liquid coconut oil and vanilla. Mix for 30 seconds. Turn mixer to high for an additional 30 seconds.
16 Turn mixer to low and add in dried fruit.
8 Pour on prepared parchment.  Top with an additional sheet of lightly oiled parchment paper, smoothing out the nougat underneath.  
10 Let nougat sit for 12 hours before using further. Cut nougat into desired size and wrap in parchment paper, wax, or cello candy wrappers.