Servings: 40
Ingredients:
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
1/2 cup chopped pecans (optional) or 1/2 cup cherries (optional)
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
1/2 cup chopped pecans (optional) or 1/2 cup cherries (optional)
Directions:
1 In a 2 quart
saucepan combine sugar, corn syrup, water, and salt.
2 Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
3 Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
4 When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
5 Add vanilla and beat until candy holds its shape, 4-5 minutes.
6 Stir in the chopped nuts or cherries, if desired.
7 Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.
8 Let cool.
2 Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
3 Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
4 When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
5 Add vanilla and beat until candy holds its shape, 4-5 minutes.
6 Stir in the chopped nuts or cherries, if desired.
7 Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.
8 Let cool.
Enjoy
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