Yield: 40 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| ½ cup | Water |
| 3 tablespoons | Light corn syrup |
| 3 \N | Egg whites (room temperature) |
| 1 dash | Salt |
| ½ teaspoon | Butterscotch flavoring |
| ½ teaspoon | Vanilla |
| 1 cup | Chopped pecans or walnuts |
From: Another message from Rosemary! <RWARREN@...> Date: Tue, 6 Dec 1994 19:57:33 GMT From Ideals Candy Cookbook by Mildred Brand (1979), Yield: 40 pieces Cook sugar, water, and corn syrup in a covered saucepan until mixture boils rapidly. Remove lid and place thermometer in pan. Cook to 236F. Whip egg whites until stiff. Pour ⅓ cup cooked syrup slowly over the beating egg whites. Continue beating at medium speed. When remaining syrup cooks to 264F add it to beaten egg white mixture, pouring in a small stream and beating constantly. Beat 12-15 minutes longer, until batch loses gloss.
REmove beater; add salt, falvorings, and nuts. Drop by spoonfuls on waxed paper. Store in tight container.
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/CANDY
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