2 c Sugar
1/2 c Water
3 tb Light corn syrup
3 Egg whites (room
1 ds Salt
1/2 ts Butterscotch flavoring
1/2 ts Vanilla
1 c Chopped pecans or walnuts
From: Another message from Rosemary!
Date: Tue, 6 Dec 1994 19:57:33 GMT
From Ideals Candy Cookbook by Mildred Brand (1979), Yield: 40 pieces Cook
sugar, water, and corn syrup in a covered saucepan until mixture boils
rapidly. Remove lid and place thermometer in pan. Cook to 236F. Whip egg
whites until stiff. Pour 1/3 cup cooked syrup slowly over the beating egg
whites. Continue beating at medium speed. When remaining syrup cooks to
264F add it to beaten egg white mixture, pouring in a small stream and
beating constantly. Beat 12-15 minutes longer, until batch loses gloss.
REmove beater; add salt, falvorings, and nuts. Drop by spoonfuls on waxed
paper. Store in tight container.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,