| 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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