Recipe type: Dessert
- 1½ cups sugar
- ½ cup light corn syrup
- 2 egg whites
- 1 tsp. vanilla
- 1 or 2 drops food coloring (optional)
- ½ cup chopped candied fruit or nuts (optional)
- In a heavy 2-quart saucepan mix sugar, corn syrup, and ½ cup water. Cook and stir over medium-high heat to boiling. Clip candy thermometer to pan. Cook over medium heat, without stirring, to 260⁰ F, hard-ball stage (10 -15 minutes). Remove from heat. Remove candy thermometer.
- In a large mixing bowl, beat egg whites with a sturdy, freestanding electric mixer on medium speed till stiff peaks form (tips stand straight). Gradually pour hot mixture in a thin stream over whites, beating on high about 3 minutes, scrape bowl. Add vanilla, and, if desired, food coloring. Continue beating on high just till candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon that mounds on itself. This final beating should take 5 to 6 minutes.
- Drop a spoonful of candy mixture onto waxed paper. If it stays mounded, the mixture has been beaten sufficiently. Immediately stir in fruit or nuts, if desired. Quickly drop remaining mixture from a teaspoon onto waxed paper. If mixture flattens out, beat ½ to 1 minute more; check again. If mixture is too stiff to spoon, beat in a few drops hot water till candy is a softer consistency. Store tightly covered.
- Makes about 40 pieces.