| 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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