This was the only thing I remember Dad cooking around the holidays. And if HE could do it… Just remember my mom’s tip: never, never, never try to make candy when it’s raining. I don’t know why, but it seems to be true!
Original recipe makes 40 pieces (approximately)
Ingredients
3 cups white sugar
3/4 cup light corn syrup
1 cup water
2 egg whites, stiffly beaten
-
PREP
10 mins
-
COOK
20 mins
-
READY IN
30 mins
Directions
- Cook syrup, sugar, and water to soft ball stage (a small amount dropped into cold water forms a soft ball).
- Pour half of this mixture over stiffly beaten egg whites. Stir.
- Cook remaining sugar mixture to brittle stage (a small amount dropped into cold water turns immediately brittle).
- Add to previous mixture and beat until candy will hold its shape. Beat again by hand to re-aerate it. Drop by spoonfuls onto waxed paper. Allow to harden as it cools. Store in refrigerator with waxed paper between layers.
Nutrition
Calories: 509 kcal
Carbohydrates: 131.6 g
Cholesterol: 0 mg
Fat: 0 g
Fiber: 0 g
Protein: 1.2 g
Sodium: 43 mg