2 cups
granulated sugar
½ cup light corn
syrup
½ cup water
2 teaspoons
vanilla
2 large egg
whites
1 ¼ cups chopped English Walnuts
Combine sugar, corn syrup and water in a saucepan. Bring to a boil. Reduce heat and cook syrup to hard-ball stage
(250-265-degrees F.). While syrup is
cooking, beat egg whites until stiff peaks form. Pour syrup slowly into egg whites, beating
constantly until candy loses its gloss and holds shape. Immediately fold in vanilla and walnuts. Drop by spoonfuls onto a waxed paper covered
tray.
Yield: 15 pieces.
Carolyn Gass Hardimon, M. S.
Home Economist