INGREDIENTS

INSTRUCTIONS

Measure carefully and combine sugar, corn syrup, and water in saucepan -
cook over low heat.  Stir until sugar is dissolved.  Increase heat and
bring to a boil.  Cover and boil without stirring three minutes. Uncover,
put in candy thermometer, and cook evenly until 265 degrees registers, or
until a small amount dropped into cold water forms a very firm ball.
Remove from heat.  Add salt and vanilla to egg whites, beat egg whites
until stiff moist peaks form when beater is withdrawn - DO NOT OVERBEAT.
With mixer at high speed, beat in hot syrup , slowly pouring in a thin
stream from a height of one foot,  Continue beating until mixture will
almost hold its shape but is still glossy.  Stir in nuts if desired. Pour
into pan (6" square or 7"x5"), or drop by spoonfuls onto waxed paper.
For chocolate, add 3 squares (3 oz) melted unsweetened chocolate.
Posted to MC-Recipe Digest V1 #295
Date: Mon, 11 Nov 1996 18:17:59 +0000
From: "Tom McGehee" <tma@mylink.net>
NOTES : The secret is pouring the syrup VERY SLOWLY in a very THIN steam
from a height of 1-3 feet into the eqq white mixture.  It may
take  some practice learning when to stop beating at the end.  Stop
too  soon, and it will be runny  Go too long, and it will dry out
in the bowl before you can drop it.

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