2
1/2 C. of sugar
1/2 C. of water
1/2 C. of light-colored corn syrup
2 egg whites
1 tsp. of vanilla
1/2 C. of chopped walnuts (optional)
In a large sauce pan combine sugar, water,and corn syrup. cook and stir over medium high heat until mixture boils. Reduce heat to medium and cook till it reaches 260 degrees, (Hard ball stage) (it will take about 10 to 15 minuets) If you don't have a candy thermometer then have a glass of cold water handy, drip a spoon full of the mixture into the water for a few seconds if the candy doesn't deform till being pressed on you have reached the hard ball stage. Remove the sauce pan from heat.
In a large mixing bowl beat egg whites till they form a stiff peak. Gradually poor the hot mixture in a thin stream over the egg whites. Beat for about 3 minutes while scrapping the sides of the bowl. Add vanilla and nuts, and beat for another 5 to 6 minutes (candy should lose some of it's shine). When beaters are lifted out the mixture should fall in a ribbon that mounds on itself.
Drop one spoon full of candy mixture on to wax paper if the candy keeps it's form it is ready if it flattens out it needs to be mixed longer. Quickly spoon mounds of mixture out on to the wax paper (mixture will harden as it cools so move quickly)
1/2 C. of water
1/2 C. of light-colored corn syrup
2 egg whites
1 tsp. of vanilla
1/2 C. of chopped walnuts (optional)
In a large sauce pan combine sugar, water,and corn syrup. cook and stir over medium high heat until mixture boils. Reduce heat to medium and cook till it reaches 260 degrees, (Hard ball stage) (it will take about 10 to 15 minuets) If you don't have a candy thermometer then have a glass of cold water handy, drip a spoon full of the mixture into the water for a few seconds if the candy doesn't deform till being pressed on you have reached the hard ball stage. Remove the sauce pan from heat.
In a large mixing bowl beat egg whites till they form a stiff peak. Gradually poor the hot mixture in a thin stream over the egg whites. Beat for about 3 minutes while scrapping the sides of the bowl. Add vanilla and nuts, and beat for another 5 to 6 minutes (candy should lose some of it's shine). When beaters are lifted out the mixture should fall in a ribbon that mounds on itself.
Drop one spoon full of candy mixture on to wax paper if the candy keeps it's form it is ready if it flattens out it needs to be mixed longer. Quickly spoon mounds of mixture out on to the wax paper (mixture will harden as it cools so move quickly)
Recipe from Savannah
Roth
No comments:
Post a Comment