| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 3 | c | Sugar |
| 1/2 | c | Light corn syrup |
| 1/2 | c | Water |
| 2 | Egg whites | |
| 3 | oz | Pkg apricot gelatin |
| Pecan halves, shelled |
INSTRUCTIONS
Mix sugar, syrup and water. Bring to a oil and cook to hard ball stage. Beat egg whites until stiff, then add gelatin and beat well. Pour in syrup slowly, beating constantly with a hand-held electric mixer. Beat until mixture holds its shape; you may have to do this by hand as it gets stiffer. Drop mixture by spoonfuls onto wax paper. Top each candy with a pecan half. Source: Gertrude Filipovitch, Abilene Reporter-News, Recipe won first place at 1995 West Texas Fair Posted to MC-Recipe Digest by Brenda H. Alcorn Date: Friday, February 13, 1998 9:07 PM on Feb 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2839
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 226.2mg
Potassium: 123.8mg
Carbohydrates: 731.3g
Fiber: 0g
Sugar: 730.2g
Protein: 7.3g