| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Candy |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Sugar |
| 1/2 |
c |
Light corn syrup |
| 1/2 |
c |
Water |
| 1/4 |
ts |
Salt |
| 2 |
|
Egg whites; stiffly beaten |
| 1 |
ts |
Vanilla |
|
|
Chopped nuts (optional) |
INSTRUCTIONS
Combine first 4 ingredients in large saucepan. Cook and stir until sugar
dissolves and mixture comes to a boil. Cook to 250 or hard-ball stage. Do
not stir while cooking. Slowly add hot syrup to beaten whites. Beat until
stiff peaks form. Add vanilla and nuts. Continue beating until mixture
loses its gloss. Drop from teaspoon onto waxed paper.
MRS ARTHUR GALLOWAY (BETTY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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