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Source of Recipe


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List of Ingredients



• 2 2/3 cups sugar
  
• 2/3 cup light corn syrup
  
• 1/2 cup water
  
• 2 egg whites
  
• 1 teaspoon vanilla
  
• 2/3 cup chopped nuts, if desired
  






Instructions



1. PUT SUGAR, CORN SYRUP AND WATER INTO A SAUCEPAN.
   
2. COOK OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL SUGAR IS DISSOLVED
   
3. COOK MIXTURE ABOUT 20 MINUTES LONGER, OR UNTIL IT REACHES THE HARD BALL STAGE (260 DEGREES ON CANDY THERMOMETER)DO NOT STIR DURING THIS COOKING TIME.
   
4. BEAT EGG WHITES IN A SMALL BOWL, WITH AN ELECTRIC MIXER,ON HIGH UNTIL STIFF PEAKS FORM (ABOUT 6-10 MINUTES)
   
5. TRANSFER THE EGG WHITES TO A LARGER BOWL, BEAT CONSTANTLY WITH ELECTRIC MIXER, ON MED SPEED. ADD HOT SYRUP SLOWLY,WHILE CONTINUING TO BEAT EGG WHITES.ADD VANILLA , BEAT UNTIL MIXTURE HOLDS ITS SHAPE AND BECOMES SLIGHTLY DULL.
   
6. STIR IN NUTS, IF DESIRED
   
7. DROP FROM BUTTERED SPOON ONTO WAXED PAPER
   
8. LET STAND AT ROOM TEMPERATURE FOR ABOUT 4 HOURS, THEN STORE IN AN AIRTIGHT CONTAINER