INGREDIENTS

INSTRUCTIONS

in a 2-quart heavy-bottomed saucepan over medium heat, cook the sugar, the
water, corn syrup and vinegar until sugar is dissolved (about 5 minutes)
stirring constantly with a long-handled wooden spoon. Brush down the sides
of the pan with a pastry brush dipped in warm water, to prevent the sugar
from crystallizing. Incresae the hat to medium-high, place a sugar
thermomete in the pan, and cook the mixture without stirring until it
registers 256F on the thermometer (about 10 minutes). Brush down the sides
of the pan with a pastry brush dipped in warm water 2 more times during the
cooking process.
While the mixture is cooking, in the bowl of an electric mixer with a wire
whip, beat the egg whites on medium speed until they are frothy. Add the
cream of tartar, increase the speed to medium high, and beat the egg whites
until they hold firm peaks (3-5 minutes).
Remove the pan with the sugar syrup from the heat. Reduce the mixer speed
to medium and pour the sugar syrup slowly into the egg whites, being
careful not to drip the sugar syrup down the sides of the bowl. Increase
the mixer speed to high and beat until the mixture is firm and no longer
shiny (10-15 minutes). Blend in the chopped walnuts and vanilla extract.
Line 2 baking sheets with waxed paper. Drop 1-1/2-inch-wide spoonfuls of
the mixture onto the paper, leaving 1 inch between them. Let the candy set
at room temperature until firm (about 30 minutes). In a tightly covered
container between sheets of waxed paper, the candy will keep 4 days at room
temperature. Posted to EAT-L Digest 08 Apr 97 by Peggy Makolondra
<pmakolon@MAIL.WISCNET.NET> on Apr 9, 1997

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