Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 24 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From: Another message from Rosemary! Date: Tue, 6 Dec 1994 19:57:33 GMT Source: Kate Aitkens Cookbook (1964), Yield: 1.25 lbs. Measure sugar, corn syrup, water, and salt into saucepan; cook and stir over low heat until dissolved. Increase heat until mixture boils; cook, without stirring, to the very hard ball stage (265F). During this cooking the crystals which form on sides of pan should be wiped down with a damp cloth wrapped around the tines of a fork. Have egg whites stiffly beaten; gradually pour hot syrup over them. Add flavoring. Pour into oiled pan 8" square. While still warm, cut into squares. Variations: 1. Orange: Replace vanilla with 3 tbsp grated orange rind. 2. Almond: Add 1/3 cup almonds which have been blanched and finely chopped. Also use almond flavoring instead of vanilla if desired. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from G Internet, G Internet.
