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    • #240208

      2 2/3 c. white sugar
      2/3 c. light corn syrup
      1/2 c.

      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
      wax paper.

      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
      check again.

      If it is too stiff to spoon, beat a few drops of softer
      consistency is reached.

    • #445184

      Yum!! I remember this candy from my childhood. Almost makes me cry!!

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