| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Candy |
24 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
c |
Pecans |
| 1/2 |
c |
White corn syrup |
| 1/8 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 2 |
|
Egg whites; stiffly beaten |
INSTRUCTIONS
Heat sugar, water, corn syrup & salt. Stir constantly until sugar has
dissolved. Continue cooking until syrup spins a thread (234-238 degrees).
Slowly pour half of syrup over egg whites, beating constantly by hand or
mixer. Cook other half until it forms a hard ball in cold water (248-254
degrees). Proceed as before, beating until stiff enough to shape. Fold in
vanilla & nuts. Drop with spoon onto waxed paper. Decorate with cherries or
pecans.
MRS. J.Q. FLOYD
BILLIE SUE ROHRSHEIB
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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