Preparation:
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. |
