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3 cups sugar
1/2 cup white Karo
1/2 cup cold water
2 egg whites
1 tsp. vanilla

Place sugar, Karo and water in a pan over low heat, stir only until the sugar is dissolved.
Then cook until the soft ball stage, 234 degrees.  Beat egg whites 2 minutes at high speed
until stiff.  Continue beating while pouring the half of the syrup slowly over the beaten
egg whites.  Keep beating and cook the remaining syrup until it reaches the hard ball stage,
250 degrees.    Add this syrup slowly to the syrup and egg mixture that you are beating, add vanilla
and keep beating until the candy is thick enough to drop from a spoon.  Place by spoonfuls on a
buttered platter. Makes 35-40 pieces.  Nuts can be added if you like at the very last minute.

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