Homemade candies with white nougat "Samotsvety"

Ingredients:

• 2.5 cups granulated sugar
• 3/4 cup light corn syrup
• 2 large egg whites
• 1 tbsp vanilla extract
• 1.5 cups of gummy bears
• Butter to grease the pan
• Special equipment: caramel thermometer

Preparation:

1. Grease a 20cm baking pan and set aside. Line the baking sheet with parchment paper.
2. Place the sugar, corn syrup, and 1/4 cup water in a saucepan. Attach a thermometer to the side of the pan. Bring the mixture to a boil, stirring until the sugar is completely dissolved. Continue cooking until the temperature reaches 250°F (123°C) to 270°F (126°C) and the mixture begins to bubble.
3. Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until soft, stiff peaks form.
4. Beat the egg whites into a thick foam:
   
   Then slowly (and carefully) pour the mixture into the egg whites in a thin line, without stopping the mixer. Once the syrup is completely incorporated, pour in the vanilla and continue beating until the mixture is opaque and holds its shape, 7–8 minutes.
5. Remove the bowl from the mixer and, stirring quickly with a wooden spatula, add 1 cup of gummies. Transfer the mixture to the prepared pan and try to spread it into an even layer—it will be very sticky, so you'll need to use a rotating motion to achieve this. Spread the remaining gummies, pressing them lightly.
6. Let the dessert cool completely, about 1 hour. Cut into 4 cm squares and store in a tightly sealed container.