| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Candies |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Light brown sugar |
| 6 |
tb |
Hot water |
| 1 |
|
Egg white |
|
|
Tiny dash salt |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Chopped nuts |
INSTRUCTIONS
Bring corn syrup, brown sugar and hot water to a boil, stirring until sugar
is dissolved. cover and allow to boil until steam has developed and washed
down any crystals from the sides of the pan. Remove cover and cook without
stirring to 234F (thread stage). Meanwhile, whip the egg white and salt
until stiff. Pour the hot candy syrup very slowly into the egg white,
whipping constantly all the while. Add vanilla and nuts, continuing to beat
as you do so. When you feel like your arm is going to drop off, and the
candy becomes too stiff to stir anymore, flatten it out on a buttered
surface (marble slab if you have one, stoneware platter, try, or cookie
sheet if you don't). Cool and cut into small cubes or form into small
balls.
When centers are at room temperature, cover with chocolate coating.
Posted to EAT-L Digest 17 Dec 96
Recipe by: Homemade Good News
From: Sean Coate <swcoate@PEGANET.COM>
Date: Wed, 18 Dec 1996 13:42:29 -0500
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”