- This topic has 0 replies, 2 voices, and was last updated November 18, 2013 at 8:01 am by .
- April 9, 2007 at 12:24 am #240208
2 2/3 c. white sugar
2/3 c. light corn syrup
2 egg whites
1 tsp vanilla
2/3 coarse chop nuts
Cook sugar, corn syrup and water(use 1tbl less water on humid days)
in a 2 quart saucepan over low heat, stir constantly, until sugar is
dissolved. Cook without stirring to 260 degree on candy thermometer
or until small amount of mixture dropped into very cold water forms a
hard ball that holds it’s shape but is pliable.
Beat egg whites in Medium bowl with electric mixer on high until
stiff peaks form. (For best results, use electric stand mixer, not a
portable handheld mixer because total beating time is about 6 minutes
and mix will be thick)Continue beating while poring in hot syrup in
thin streams into egg white, beating constantly on med speed.
vanilla. Beat until mixture holds it’s shape and becomes slightly
dull.(If mixture becomes too stiff for mixer, comtinuewith wooden
spoons.) Fold in nuts. Quickly drop mixture from buttered spoon onto
Let stand at room temp at least 4 hours, but no longer
than 12hours, until candies feel firm and dry to the touch. Store in
air tight container at room temp.
Cherry-Almond: add 1/2 c chopped candied cherries; use almond extract
instead of vanilla.
Pepermint: add 1/2 c crushed hard peppermint candies and, if desired,
2 or 3 drops of red food color.
Chocolate-Mint: add 1/2 c semisweet chips, 2 drops of green food
color and 1/4 tsp mint extract.
Hints: drop a sppon ful onto wax paper. If it stays in a mound, it
has beaten to long. If it flattens out, beat another 30 seconds and
If it is too stiff to spoon, beat a few drops of softer
consistency is reached.
- November 18, 2013 at 8:01 am #445184
Yum!! I remember this candy from my childhood. Almost makes me cry!!
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