| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Candies, 1941 | 6 | Servings | |
INGREDIENTS
| 2 | Egg whites | |
| 1/8 | ts | Salt |
| 1 | c | Chopped candied cherries |
| 3 | c | Light brown sugar |
| 1 | c | Water |
| 1 | c | Chopped walnuts |
| 1 | ts | Vanilla |
| 1 | c | Corn sirup |
INSTRUCTIONS
Boil sugar, sirup, salt, and water to firm ball stage (248 F). Pour slowly, beating constantly, over stiffly beaten egg whites. Beat until candy begins to stiffen. Add candied cherries, flavoring, and nuts. Drop by teaspoonfuls onto waxed paper, or pour into well-buttered pans. When cold cut in squares. Lou S. Hokulin, Morris, MN. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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