| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2/3 | c | Water |
| 1 | c | Light corn syrup |
| 3 | c | Sugar |
| 1/2 | c | Water |
| 1 | c | Sugar |
| 3 | Egg whites | |
| 1/8 | ts | Cream of tartar |
| Pecans |
INSTRUCTIONS
FIRST SYRUP SECOND SYRUP REMAINDER makes 1 1/2 - 2 pounds To make the first syrup, mix together the water, corn syrup, and sugar. Place in a heavy saucepan and bring to the boil. Boil until the syrup reaches 250 F on a candy thermometer, the firm ball stage. When the syrup first begins to boil, prepare the second syrup. Place the water and sugar in a heavy pot, and cook over low heat until the sugar dissolves, then bring up to the boil. Continue to boil until the syrup reaches the firm ball stage, 250 F. Meanwhile, beat the egg whites with the cream of tartar until they form stiff peaks. Pour the first syrup into the egg whites very slowly, beating all the time. Then slowly add the second syrup and continue to beat until it loses its shiny look. Drop by teaspoonfuls onto a sheet of wax paper, press a pecan on top, and let harden. This candy will stay moist and manageable for hours if kept covered. Recipe is from _New Southern Cooking_ by Nathalie Dupree. Posted to EAT-L Digest 14 Dec 96 From: Felicia Pickering <MNHAN063@SIVM.SI.EDU> Date: Sun, 15 Dec 1996 10:15:52 EST
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