| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | French | Candies, 1941 | 6 | Servings |
INGREDIENTS
| 2 | c | Sugar |
| 1 | c | White syrup |
| 1/4 | c | Water |
| Combine ingredients. Boil to brittle stage (300 F) | ||
| 1/2 | c | Water |
| 3 | Egg whites | |
| 2 | tb | Cocoa |
| 1/2 | c | Chopped candied cherries |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 1/2 | c | Coconut |
| 1/2 | c | Chopped nuts |
INSTRUCTIONS
PART 2 Part 1: Combine sugar, cocoa, and water. Boil to soft ball stage (234 - 238 F). Pour slowly over stiffly beaten egg whites. Beat constantly. Add Part 1, and continue to beat until the mixture begins to stiffen. Add flavoring, nuts, candied cherries, and coconut. When mixture is firm but still hot, rinse your hands in cold water (do not wipe them). Form mixture into a loaf. Roll in yellow coconut. Place on well-buttered plate. Slice with sharp knife. Mrs. J.A. Pinkerton, Portland, OR. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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