Ingredients:
- Syrup I:
- 1 cup sugar
- 2/3 cup water
- .
- Syrup II
- 3 cups sugar -- scant
- 2/3 cup Karo
- 1/2 cup water
- .
- 3 large egg whites, beaten stiff enough to turn bowl upside down
- 1 teaspoon vanilla
- 1 cup chopped nuts
Preparation:
Cook Syrup I to 260 degrees (crack, not hard crack). Cook Syrup II the same, but hold back on the time. When Syrup I about 240 degrees, beat the egg whites. Add syrup I slowly, in a thin stream. Continue beating until syrup II is at right stage (crack, not hard crack. Add II and beat until glossiness begins to disappear, and ceases to be "stringy." Add 1 teaspoon vanilla and desired nuts (about 1 C). When stiff enough (I finish up and test dryness by hand beating around the edge of the bowl), drop onto waxed paper using 2 teaspoons, one to dip candy and the other to push the candy off the first spoon..Shared by Jaclyn. Recipe by Jaclyn's Mother, Charlotte Belisle
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