INGREDIENTS

INSTRUCTIONS

In a 2-quart saucepan, stir together the sugar, corn syrup, water and salt.
Stirring constantly, bring to a boil over medium heat. Reduce heat. Without
stirring, cook until temp of candy thermometer reach es 248~ (soft ball
stage). Just before temperature reaches 248~, in a large bowl with mixer at
high speed, beat egg whites until stiff peaks form. With mixer at high
speed, slowly pour about 1/2 of the hot mixture over the egg whites. Cook
remaining syrup to 272~ or until a small amount of mixture when dropped
into very cold water separates into threads which are hard, but not
brittle. Remove from heat and stir in vanilla and dark rum. Beating
constantly, slowly pour hot syrup over egg white mixture. After last
addition of syrup, beat in coffee powder and ground cinnamon. Continue
beating until mixture begins to lose its gloss and a small amount of
mixture holds a soft peak when dropped from a spoon. If mixture becomes too
stiff for mixer, beat with a heavy wooden spoon. Drop by teaspoonsfull onto
wax paper. Store in a tightly covered contain er at room temperature. Makes
1 1/2    pounds.
Note: If you wish, 1 cup chopped walnuts or pecans may be stirred into
mixture with coffee powder and cinnamon.
Recipe By     :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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