Makes 4 dozen candies
These scrumptious swirled
confections are wonderful for gift-giving or adding to a plate of
Prep Time: 20 min
Start to Finish: 12 hr 55 min
- 2-2/3 - cups sugar
- 2/3 - cup light corn syrup
- 1/2 - cup water
- 2 - egg whites
- 1 - teaspoon vanilla
- 2/3 - cup coarsely chopped
- Cook sugar, corn syrup and
water (use 1 tablespoon less water on humid days) in 2-quart
saucepan over low heat, stirring constantly, until sugar is
- Continue cooking, without
stirring, to 260�F on candy thermometer or until small amount
of mixture dropped into very cold water forms a hard ball that
holds its shape but is pliable.
- Beat egg whites in medium bowl
with electric mixer on high speed until stiff peaks form.
Continue beating while pouring hot syrup in a thin stream into
egg whites, beating constantly on medium speed. (For best
results, use electric stand mixer, not a portable handheld
mixer since beating time is about 10 minutes and mixture is
thick.) Add vanilla.
- Beat until mixture holds its
shape and becomes slightly dull. (Mixture may become too stiff
for mixer.) Gently stir in nuts.
- Drop mixture from buttered
spoon onto waxed paper.
- Let stand at room temperature
at least 12 hours, turning candies over once, until candies
feel firm. Store in airtight container.
Member: America's Home Cooking