| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Candies |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Granulated sugar |
| 1/2 |
c |
White corn syrup |
| 1/2 |
c |
Water |
| 1/8 |
ts |
Salt |
| 2 |
|
Egg whites |
| 1 |
ts |
Vanilla |
| 1 |
c |
Chopped walnuts |
INSTRUCTIONS
Mix sugar,corn syrup,water and salt in saucepan.Heat slowly until sugar is
dissolved:then boil gently,without stirring to 240 deg.F. on a candy
thermometer (firm ball stage) . While syrup is boiling,beat egg whites
until stiff. Beating constantly,slowly pour about 1/3 of the hot syrup
sover egg whites. Put remaining syrup back to cook to 265 deg.F. (hard ball
stage) Gradually beat this syrup into egg whites: Add vanilla and continue
beating until mixture will hold its shape. ( If weather is damp and candy
refuses to hold its shape,beat in one teaspoon of powdered sugar at this
stage.) Add walnuts. Drop from teaspoon onto waxed paper; or pour into a
buttered 9-inch square pan and cut into squares when cool. Makes about `1
1/2 pounds of candy.
Posted to EAT-L Digest 14 November 96
Date: Thu, 14 Nov 1996 20:47:37 -0800
From: Louise <lnorton@NWINTERNET.COM>
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“Jesus: He’s coming. Justice: It’s coming”