Ingredients

  • 2 1/2 cups sugar
  • 1/2 cup white corn syrup
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 egg white
  • 2 teaspoons vanilla extract
  • Chopped nuts, pecans or walnuts (optional)
  • Directions

    Mix sugar corn syrup and water. Stir occasionally and cook until candy thermometer, which is essential, registers 238 degrees. While waiting, beat egg whites, with salt added, until stiff. When syrup registers 238 degrees, pour gradually only 1/2 into egg whites, beating constantly with electric beater. Cook remaining syrup mixture until thermometer registers 256 degrees. Then add slowly to candy mixture, beating con stantly. Add vanilla and chopped nuts (if desired). Continue to beat, only by hand, until a spoonful of candy holds its shape when dropped on waxed paper. Work fast, spooning candy mounds 1 by 1 onto paper. This is foolproof if thermometer and cook are accurate.

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