Post by chief_cook2 on Mar 11, 2003 8:37:39 GMT -6
2 egg whites
3/4 cup water
1/3 cup light corn syrup
1 1/2 cups sugar
1 cup firmly packed brown sugar
1 tsp. vanilla
Line a 15 x 18 in jelly roll pan with waxed paper; set aside.
Place egg whites in large bowl of electric mixer; set aside. In
a 2 qt. saucepan combine water, corn syrup, and sugars. Place over
high heat and stir with wooden spoon until mixture comes to a boil.
If sugar crystals are present wash down sides of pan with a wet
pastry brush.
Clip on candy thermometer. Cook to 252F (125C) or hard ball stage.
Remove from heat. Immediately beat egg whites until stiff. With
mixer on high speed, slowly add hot syrup; once you begin to pour
do not stop. Continue beating until mixture begins to lose its
gloss and will hold its shape. Stir in vanilla. Scrape entire
batch onto waxed paper lined pan or, using two spoons, quickly
spoon candy onto waxed paper. Makes 50 pieces.
3/4 cup water
1/3 cup light corn syrup
1 1/2 cups sugar
1 cup firmly packed brown sugar
1 tsp. vanilla
Line a 15 x 18 in jelly roll pan with waxed paper; set aside.
Place egg whites in large bowl of electric mixer; set aside. In
a 2 qt. saucepan combine water, corn syrup, and sugars. Place over
high heat and stir with wooden spoon until mixture comes to a boil.
If sugar crystals are present wash down sides of pan with a wet
pastry brush.
Clip on candy thermometer. Cook to 252F (125C) or hard ball stage.
Remove from heat. Immediately beat egg whites until stiff. With
mixer on high speed, slowly add hot syrup; once you begin to pour
do not stop. Continue beating until mixture begins to lose its
gloss and will hold its shape. Stir in vanilla. Scrape entire
batch onto waxed paper lined pan or, using two spoons, quickly
spoon candy onto waxed paper. Makes 50 pieces.