- 1
Ingredients
- 2 cups sugar
- 1/2 cup white corn syrup
- 1/2 cup water
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 can (14-ounces) sweetened condensed milk
- 1/4 teaspoon salt
- 1/2 cup white corn syrup
- 2 1/2 cups pecans-or more, toasted chopped
Preparation
Step 1
In saucepan, combine first 3 ingredients, stirring well. Stir, cooking over low heat, until sugar is dissolved(sugar dissolves at 180 degrees F.). Cover pan; bring mixture to boil. Boil 1 minute, or until all sugar crystals on sides of pan have melted. Remove cover. ( If using candy thermometer, set in place.) Continue cooking, without stirring, over gentle heat to 265 degrees F., or until a little mixture in cold water forms hard, almost brittle, ball.
Meanwhile, in large electric mixer bowl, with mixer on high speed (or with hand beater), beat egg whites until stiff. Then slowly pour syrup over whites, while mixing, until mixer has difficulty turning. Add vanilla;
Let stand at room temperature, occasionally beating with spoon, until mixture has consistency of soft dough.
With greased hands, form into 25 cylindrical rolls, 2 x 1/2-inch.
Chill until dry and firm--about 3 hours.
Now combine the condensed milk, salt, and 1/2 cup corn syrup; cook over low heat, stirring often, 20 minutes, or until a little mixture forms soft ball on cold water. Drop rolls, one by one, into milk mixture; turn to coat. Remove with fork; roll in the chopped nuts. Chill 1 hour, or until set; then slice.
yield: About 2 dozen rolls.