Yield: 40 Servings
|3 tablespoons||Light corn syrup|
|3 \N||Egg whites (room temperature)|
|½ teaspoon||Butterscotch flavoring|
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .