| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Candies | 6 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1/3 | c | White corn sirup |
| 1/3 | c | Strained honey |
| 1/4 | c | Water |
| 1/4 | ts | Salt |
| 2 | Egg whites | |
| 1 | c | Chopped nuts |
| 1/4 | ts | Vanilla |
| 1/2 | lb | Dipping chocolate |
INSTRUCTIONS
Combine sugar, sirup, honey, and water. Stir occasionally. Boil to hard ball stage (265 - 270 F). Add salt to eggs. Beat until stiff. Gradually pour on half of the sirup, beating constantly with the egg beater or a spoon. Boil remaining sirup to hard crack stage (285 - 290 F). Pour gradually onto egg mixture, beating constantly. Place over fire on asbestos mat. Beat until thick. Add flavoring and nuts. Pour into well-buttered, shallow pans. When cool cut in squares. Coat these with melted chocolate. Winifred McGovern, Waterville, MN. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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