Preparation:
Soften gelatin in 1/2 cup cold water. In 2 quart saucepan, combine sugar, corn syrup, and 1/3 cup water. Cook to soft ball stage (240 degrees) stirring only till sugar dissolves. Remove from heat; stir in gelatin to dissolve. Let cool 10 minutes. Beat egg white to stiff peaks. Slowly add syrup, beating on high speed of electric mixer till candy stands in soft peaks. Pour onto plain brown paper and spread in 12x10 inch rectangle. Let stand overnight. Dust with confectioner's sugar; turn over on another piece of paper. Moisten brown paper to remove from candy. Cut in desired size pieces. Makes 1 1/2 pound |
