| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Candies, Microwave |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 3/4 |
c |
Light corn syrup |
| 3 |
|
Egg whites |
| 1 |
|
3 oz pkg. raspberry flavor gelatin |
| 2/3 |
c |
Chopped, blanched almonds |
| 1/2 |
ts |
Almond extract |
INSTRUCTIONS
MICROWAVE DIRECTIONS:
An electric stand mixes is required for this candy, since a portable hand
mixer might not be powerful enough to beat the thick mixture.
Line a 12X8" (2 qt) baking dish with foil so that foil extends over sides
of dish. Butter foil. In 2 qt. microwave safe measuring cup, combine
sugar, corn syrup, and water. Microwave on high for 17 to 18 minutes, or
until microwave candy thermometer reaches 260 F. (Hard ball stage) Stirring
twice during cooking.
Meanwhile, in a large bowl, beat egg whites until soft peaks form.
Gradually add gelatin, beating until egg whites are stiff and glossy. Pour
syrup mixture in steady THIN stream over egg whites, beating at high speed
until mixture holds it's shape, about 3 - 6 minutes. Stir in almonds and
almond extract.
Spread evenly in buttered, foil lined dish. Let stand at room temperature
until completely cool and set, about 4 hours or overnight. Cut into 1"
squares. (Dip knife into hot water if necessary to minimize sticking)
Store in airtight container in cool, dry place.
Courtesy of: Joann's Country Kitchen
Source: Pillsbury Family Christmas Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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