Preparation:
Measure carefully and combine sugar, corn syrup, and water in saucepan - cook over low heat. Stir until sugar is dissolved. Increase heat and bring to a boil. Cover and boil without stirring three minutes. Uncover, put in candy
thermometer, and cook evenly until 265 degrees registers, or until a small amount dropped into cold water forms a very firm ball. Remove from heat. Add salt and vanilla to egg whites, beat egg whites until stiff moist peaks form when beater is
withdrawn - DO NOT OVERBEAT. With mixer at high speed, beat in hot
syrup , slowly pouring in a thin stream from a height of one foot, Continue
beating until mixture will almost hold its shape but is still glossy. Stir in nuts
if desired. Pour into pan (6" square or 7"x5"), or drop by spoonfuls onto waxed
paper.
For chocolate, add 3 squares (3 oz) melted unsweetened chocolate. |
