It's easy to make, has few ingredients and is an all time favorite of mine.
In medium sauce pan mix water, syrup, sugar and salt. Over medium heat stirring until sugar is totally dissolved. Let come to boil until 160 degrees F.
While waiting for mixture to reach 160 degrees, beat egg whites in glass bowl until stiff peaks form. Then remove hot mixture from heat and pour in a thin stream into egg whites while beating with a mixer on high setting for 5 minutes. Add vanilla and beat additional 3-4 minutes. Add nuts or dried cherries. Mix 1 minute longer. Spoon onto waxed paper or foil using cookie scoop or teaspoon. Let set for 15 minutes. For high humidity reduce water by 1-2 teaspoons.
| Servings: | 30 pieces |
| Time: | 15 Minutes Preparation Time 30 Minutes Cooking Time |
Source: Old recipe from Aunt
By Carlan W. from Crane, MO
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
In heavy 2 qt. pan, stir together sugar, syrup, water and salt. Cook and stir until sugar dissolves. Cook to 260 degrees F (hard boil stage). Remove from heat. Beat egg whites to stiff peaks. Pour syrup mixture over egg whites, beating at high speed on mixer. Add vanilla, and beat 4-5 minutes or until candy holds shape. Quickly drop from teaspoon on waxed paper. Add walnut half to top, if desired. Makes approx. 40 pieces.
By Robin from Washington, IA
Mix sugar, Karo syrup and water. Stir well before cooking. When syrup makes soft ball in water, 238 degrees F on candy thermometer, pour half of syrup very slowly into egg whites, beaten stiff but not dry, beating constantly. Cook remainder of syrup 3 minutes. Pour this syrup slowly into whites beating constantly. Continue beating. When candy begins to harder, add vanilla and nuts. Drop from spoon on waxed paper. If it does not seem firm enough after beating, place bowl on open door of lighted oven to absorb moisture. Stir occasionally.
By Robin from Washington, IA
