Strawberry 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, liquid vegetable oil, and color. Set aside.
2 In the mixing bowl of a 5 quart planetary mixer, combine 2 egg whites and 100 grams of corn syrup.  Mix to combine but do not begin whipping. Set aside while you start your syrup slurry.
Syrup Slurry
4 In a heavy duty, large, thick bottomed pot, combine sugar, corn syrup, strawberry jelly, water, and salt.
5 Cook syrup over high heat, stirring constantly.  Once mix reaches 234F, begin whipping egg whites. Continue cooking until mix reaches 252F.
6 When mix reaches 252F, remove from heat. Slowly stream hot syrup into whipped egg whites.  Whip for 4 minutes once all syrup has been incorporated.
Powdered Sugar, Coloring, and Oil
7 Turn mixer to low.  Add in liquid vegetable oil and color (if using). Mix for 30 seconds.  Add in powdered sugar.  Turn mixer to high for an additional 30 seconds.
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 24 hours before using further. Nougat can be wrapped as an individual item, used in a candy bar layer, or dipped in chocolate.