Friday, November 14, 2008


2 cp sugar
½ cp corn syrup
½ cp water
2 egg whites (¼ cp)
Dash of salt
¾ tsp vanilla
1 cp combined black walnuts and candied cherries, chopped

Combine sugar with corn syrup and water. Stir over low heat until all the sugar is dissolved and mixture starts to bubble. Boil over medium heat to 260ºF.

Remove from the heat and let stand while egg whites are beaten to stiff peaks. Salt is added to the egg whites while beating them.

Slowly add the syrup to the egg whites, beating on low. (Add slower at first, then pour more quickly. Do not scrape the pan.) After all the syrup is added continue beating on med to high until candy loses its gloss, holds a definite shape and no long streams from a spoon. This will require about 15 minutes of beating. A test can be made before the beating is stopped and unless the dropped portion holds its shape immediately, beating should be continued.

When it is ready, vanilla is quickly stirred in, along with nuts and cherries, and then the candy is dropped on waxed paper in teaspoon-sized pieces. It may also be poured into a pan (8 x 11 inches) and cut into squares.

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