| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Candy | 40 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 1/2 | c | Water |
| 3 | tb | Light corn syrup |
| 3 | Egg whites (room temperature) | |
| 1 | ds | Salt |
| 1/2 | ts | Butterscotch flavoring |
| 1/2 | ts | Vanilla |
| 1 | c | Chopped pecans or walnuts |
INSTRUCTIONS
From: Another message from Rosemary! <[email protected]> Date: Tue, 6 Dec 1994 19:57:33 GMT From Ideals Candy Cookbook by Mildred Brand (1979), Yield: 40 pieces Cook sugar, water, and corn syrup in a covered saucepan until mixture boils rapidly. Remove lid and place thermometer in pan. Cook to 236F. Whip egg whites until stiff. Pour 1/3 cup cooked syrup slowly over the beating egg whites. Continue beating at medium speed. When remaining syrup cooks to 264F add it to beaten egg white mixture, pouring in a small stream and beating constantly. Beat 12-15 minutes longer, until batch loses gloss. REmove beater; add salt, falvorings, and nuts. Drop by spoonfuls on waxed paper. Store in tight container. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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