- 2 2/3 cups white sugar
- 2/3 cup light corn syrup
- 1/2 cup water
- 2 egg whites
- 1 teaspoon vanilla extract
- 2/3 cup chopped walnuts (optional)
- Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
- Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
- Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.
03/14/2017
recipepes.com
divinity, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
