(by Shannon LeMmon)
- 2 ½ cups sugar
- ½ cup light corn syrup
- ½ cup water
- 2 egg whites
- 1 teaspoon vanilla
- 1 or 2 drops food coloring (optional)
In a heavy 2 quart saucepan mix sugar, corn syrup, and ½ cup water. Cook and stir over med.-high heat to boiling. Use a candy thermometer and bring it to 260 degrees (Hard-ball stage) remove from heat. In a large mixing bowl beat egg whites to stiff peaks. Gradually add hot mixture to the eggs, mixing. Add vanilla, and if desired food coloring.
Beat until the candy loses its gloss. When beaters are lifted, mixture should fall in a ribbon that mounds on itself. Drop by spoonfuls onto wax paper. If it flattens out, beat longer. If it is too stiff to spoon add a few drops of hot water till candy is a softer consistency. Store tightly covered. Makes about 40 pieces.