Instructions:
In a heavy 2 quart saucepan combine sugar, corn syrup and water. Cook over medium high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Carefully clip candy thermometer to side of pan.Cook over medium heat, without stirring, to 265°F or hard ball stage. Reaching hard ball stage should take about 15 minutes.
Remove saucepan from heat; remove thermometer from saucepan. In a large mixer bowl, immediately beat egg whites on medium speed until stiff peaks form.
Gradually pour hot mixture in a thin stream slightly less than 1/8 inch diameter, over egg whites beating with the electric mixer on high speed about 3 minutes.
Add vanilla and food coloring if desired. Continue beating on high speed about 5 to 6 minutes, scraping the sides of the bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon but mound on itself and not disappear into remaining mixture.
Drop a tablespoonful of mixture onto waxed paper. If it stays mounded in a soft shape, it is beaten properly. Immediately stir in nuts, if desired. Quickly drop the remaining mixture from a teaspoon onto a baking sheet lined with waxed paper. If mixture flattens, beat 1/2 to 1 minute longer.
Makes about 36 pieces
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