2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup coarsely chopped nuts
Directions
1. Cook sugar, corn syrup and water
(use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat,
stirring constantly, until sugar is dissolved. Continue cooking, without
stirring, to 260ºF on candy thermometer or until small amount of mixture
dropped into very cold water forms a hard ball that holds its shape but is
pliable.
2. Beat egg whites in medium bowl
with electric mixer on high speed until stiff peaks form. Continue beating
while pouring hot syrup in a thin stream into egg whites, beating constantly on
medium speed. (For best results, use electric stand mixer, not a portable
handheld mixer since beating time is about 10 minutes and mixture is thick.)
Add vanilla. Beat until mixture holds its shape and becomes slightly dull.
(Mixture may become too stiff for mixer.) Gently stir in nuts.
3.
Drop mixture from buttered spoon
onto waxed paper. Let stand at room temperature at least 12 hours, turning
candies over once, until candies feel firm. Store in airtight container.
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