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  • Writer's pictureDairy Keen


I always make this at Thanksgiving, because after I make Banana Cream Pie there are 3 egg whites left over. Would not want to waste them after all, and besides this is my favorite candy. I put nuts in about half of the batch.


3 ¾ Cup Sugar ¾ Cup light Corn Syrup ¾ Cup Water ½ teaspoon Salt 3 Egg Whites, room temperature 1 ½ teaspoon Vanilla 1 Cup Chopped Pecans, if desired

In a large saucepan combine sugar, corn syrup, salt and water. Stir with a rubber spatula stir until only until combined. Bring to a boil over medium heat. To dissolve the sugar on the sides of pan, put lid on the pan and cook for 2 minutes then remove lid. Continue cooking to a hard ball stage, (245 degrees here in Heber).

While the syrup is cooking, beat egg whites to stiff peaks. Then set aside.

When to syrup is at hard ball stage, immediately turn the mixer onto medium speed and very slowly pour the syrup over the egg whites. Continue beating until candy holds its shape, about 12 minutes.

Add vanilla and add nuts if using. Quickly drop by spoonfuls onto waxed paper.


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