| 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 |
t |
Cream of tartar |
|
|
Pecans |
INSTRUCTIONS
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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