Category: Desserts - Candies

  Date Posted: 10/3/2009

  Author: Bryant Bennett

  Hits: 352

  Comments:

  Prep Time:

  Total Time:

  Serves:

2 1/3	3 1/2	cups sugar
2/3	1	cup light corn syrup
1/2	3/4	cup water
1/4	3/8	tsp. salt
2	3	egg whites, stiffly beaten
1	1 1/2	cups chopped nuts (optional)
1/2	3/4	tsp. vanilla

1. Butter a 9x9x2 inch dish for finished candy. 2. Stir sugar, light corn syrup, water and salt together, in a saucepan, over low heat. 3. Boil, without stirring, to 265 deg on candy thermometer, or until a little mixture dropped in cold water forms a hard, almost brittle ball. 4. While this mixture is boiling, beat the egg whites until dry peaks form. NOTE: If sugar crystals form on sides of pan, remove them with wet cheese cloth wrapped around tines of a fork. 5. Remove from heat. 6. Slowly pour over egg whites while beating, with hand or electric mixer until mixture loses its gloss and a small amount, dropped from the spoon, holds its shape. 7. Add chopped nuts and vanilla. 8. Pour into buttered pan. Cool cut into squares, or drop by teaspoonful onto waxed paper. 9. Top with cherry, chocolate chips, pecan halves, etc. (optional).

» Fudge - Grandma Dale
» Candy Popcorn - Grandpa Bennett
» Butter Creme Mints
» Peanut Butter Fudge
» Cinnamon Sugar Nuts
» Candy Apples
» Pull Taffy
» Rocky Road Candy
» Chef Bryan's Caramel Apple Recipe
» Divinity - Bennett Family
» Tootsie Rolls 2
» Almond Roca
» Cinnamon Fingers - Grandma Dale
» Peanut Butter Fudge
» Nut Brittle - Bennett Family