Description
This is a soft white candy made with light corn syrup.
Ingredients
- 2 cups white sugar
- ½ cup light corn syrup
- ½ cup hot water
- ¼ teaspoon salt
- 2 egg whites
- 1 teaspoon vanilla extract
Instructions
- Combine sugar
- corn syrup
- hot water
- and salt in a heavy-bottomed 2-quart saucepan over medium-low heat. Cook and stir until sugar dissolves and mixture comes to a boil. Continue to cook
- without stirring
- until mixture reaches 250 degrees F (120 degrees C) on a candy thermometer
- or until a small amount of syrup dropped into cold water forms a rigid ball. Frequently wipe crystals forming on the sides of the pan
- using a pastry brush dipped in water. Remove from heat.
- Just as the syrup is reaching temperature
- begin whipping egg whites: In a large glass or stainless steel mixing bowl
- beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites
- beating constantly with the electric mixer at medium speed. Increase speed to high
- and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff
- add a few drops of hot water.
- Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair
- twirl the top with the spoon when dropping. Let stand until set and dry on the outside
- at least 8 hours. Store in a single layer in an airtight container at room temperature.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 18