|½ cup||Light corn syrup|
|½ teaspoon||Cream of tartar|
|½ cup||Black Walnuts (optional)|
In a 2 qt. saucepan, combine sugar, corn syrup, ¼ ts. salt, ½ c.
water. Cook to hard ball stage (260 degrees) stirring only till sugar dissovles. Meanhwile beat egg whites and cream of tartar to stiff peaks. Gradually pour syrup over egg whites at high speed with mixer.
Add vanilla and beat till candy holds its shape (4-5 min.). Quickly drop by teaspoonfulls on waxed paper.
*Adapted from the Amish-Country Cookbook, Volume I. A compilation of recipes collected and used at Das Dutchman Essenhaus, with credit for this recipe given to Mabel Hershberger (Pie Baker).
Submitted By AMY WILSON On 11-24-95
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