| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1/2 |
c |
White corn syrup |
| 1 |
ts |
Vanilla |
| 3 |
|
Egg whites; stiffly beaten |
| 4 |
oz |
Chopped nuts |
INSTRUCTIONS
Workbasket Recipes: Today's recipes come from the December 1974 issue. Here
come some candy yummies.
contributed by Tamra Hall
Cook sugar, water and syrup to soft ball stage. Pour half of hot candy into
egg whites. Cook other half to hard-crack stage; pour slowly into egg white
mixture while beating. Beat by hand until divinity holds its shape. Form
into a lond roll on 2 1/2 foot length of greased aluminum foil. Pour nuts
over and roll until completely covered. Cut in half and wrap with plastic
wrap. Freeze or refrigerate. Posted to EAT-L Digest by Cecilia
<elric01@IMPERIUM.NET> on Aug 29, 1997
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”