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See Also: Candies
From Dorothy McNett's REcipe Book at www.dorothymcnett.com.
2 cups sugar
Combine in a batter bowl the sugar, water, and corn syrup. Microwave on high 5 minutes. Stir. Microwave until the thermometer reaches 236 degrees. In meantime, beat egg whites until stiff. When the syrup is 236 degrees, remove about 1/3 cup of this syrup and slowly add to the egg whites, beating continuously at medium speed. Continue cooking the remaining syrup on high for 3-5 minutes, or until it reaches 265 degrees. Slowly add to egg whites, continue beating 10-12 minutes, or until it turns dull. Add coloring, flavoring, and nuts. Spoon onto waxed paper, acting QUICKLY!
Recipe created 1994-11-27.