Heat sugar, water, corn syrup & salt. Stir constantly until sugar has dissolved. Continue cooking until syrup spins a thread (234-238 degrees). Slowly pour half of syrup over egg whites, beating constantly by hand or mixer. Cook other half until it forms a hard ball in cold water (248-254 degrees). Proceed as before, beating until stiff enough to shape. Fold in vanilla & nuts. Drop with spoon onto waxed paper. Decorate with cherries or pecans. MRS. J.Q. FLOYD BILLIE SUE ROHRSHEIB From
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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 30 (10%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 8.9mg||0 %|
|Potassium 20.7mg||1 %|
|Total Carbohydrate 74.1g||22 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 73.6g|
|Protein 0.4g||1 %|
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Calories per serving: 314
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