| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Candy | 24 | Servings | |
INGREDIENTS
| 2 1/3 | c | White sugar |
| 2/3 | c | Corn syrup |
| 1/2 | c | Water |
| 1/4 | ts | Salt |
| 2 | Egg whites | |
| 1/2 | ts | Vanilla or other desired flavoring |
INSTRUCTIONS
From: Another message from Rosemary! <RWARREN@TOPAZ.CONCORDIA.CA> Date: Tue, 6 Dec 1994 19:57:33 GMT Source: Kate Aitken's Cookbook (1964), Yield: 1.25 lbs. Measure sugar, corn syrup, water, and salt into saucepan; cook and stir over low heat until dissolved. Increase heat until mixture boils; cook, without stirring, to the very hard ball stage (265F). During this cooking the crystals which form on sides of pan should be wiped down with a damp cloth wrapped around the tines of a fork. Have egg whites stiffly beaten; gradually pour hot syrup over them. Add flavoring. Pour into oiled pan 8" square. While still warm, cut into squares. Variations: 1. Orange: Replace vanilla with 3 tbsp grated orange rind. 2. Almond: Add 1/3 cup almonds which have been blanched and finely chopped. Also use almond flavoring instead of vanilla if desired. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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