Yield: 1 servings
Measure | Ingredient |
---|---|
2½ cup | Sugar |
½ cup | Light Corn Syrup |
½ cup | Water |
2 \N | Egg Whites -- stiffly |
\N \N | Beaten |
1½ cup | Pecans -- finely chopped |
½ teaspoon | Vanilla Extract |
Mix sugar, syrup, and water. Boil until a few drops placed in a cup of cold water form a soft ball when rolled between thumb and second finger (235 F on candy thermometer). Then pour half the boiling mixture over the stiffly beaten egg whites and stir. Return remaining half of mixture to the heat and boil until a few drops placed in a cup of cold water for a hard ball (260 F on candy thermomter).
Combine with egg white mixture. Working fast, add nuts and vanilla, and drop by rounded tsp on a buttered cookie sheet. Let fudge set at room temperature. Yield: about 1 pound.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 04-29-95 (24) Homecook