Preparation:
Combine sugar, water, salt and cream of tarter. Cover and boil 5 minutes.
Uncover, wipe sides of saucepan with a damp cloth.
Boil without stirring to firm ball stage 245 to 248 degrees.
Pour slowly, beating constantly, over stiffly beaten egg whites.
Add flavoring, continue beating until candy holds its shape when dropped
from a
spoon.
Drop by teaspoonful onto wax paper.
Can add fine chopped nuts. |
