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- 2 1/2 c. sugar
- 1/2 c. white Karo syrup
- 1/2 c. water
- Nuts or fruit (optional)
- 2 egg whites, stiffly beaten
- 1/2 tsp. vanilla
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| Cook sugar, syrup and water to 230°. Slowly pour 1/3 of syrup over stiffly beaten egg whites, beating continually. cook remaining syrup to 234°, thread stage, add 1/2 to egg whites, beating continuously. cook remaining syrup to 248° to 250°, firm ball stage. Add to egg whites, beating continuously. Add vanilla. Beat until it holds shape when dropped from a spoon. Add nuts and drop on waxed paper by teaspoonful. Makes 4 dozen |
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