Ingredients
- 2-1/2 cups sugar
- 1/2 cup ligh-colored corn syrup
- 1/2 cup water
- 2 eggs whites
- 1 teaspoon vanilla
- 1 or 2 drops food coloring (optional)
- 1/2 cup choppes candied fruit or nuts
Preparation
Step 1
1. In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue cooking, without stirring. until the thermomrter registers 260 degree F, hard-ball stage (10 to 15 minutes).
2. Remove pan from heat; remove thermometer. In a large mixin gbowl beat egg whites with a freestanding electric mixer in a thin stream over whites, beating on high speed about 3 minutes; scrape sides of bowl cooasionally. Add vanilla and, if desired, food coloring. Combine beating on high just until candy starts to lose its gloss (5 to 6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounts on itself.
3. Drop a spoonful of candy mixture onto waxed paper. If it stays mounded, the mixture has been beaten sufficently. If mixture flattens, beat 1/2 to 1 minute more; check again. If mixture is too stiff to spoon, beat in a few drops hot water till candy is a softer consistency. Immediately stir in fruit or nuts. Quickly drop remaining mixture onto waxed paper. Store tightly covered. Makes about 40 pieces.