Yield: 1 Servings
|2 cups||Light brown sugar|
|6 tablespoons||Hot water|
|1 \N||Egg white|
|\N \N||Tiny dash salt|
|1½ cup||Chopped nuts|
Bring corn syrup, brown sugar and hot water to a boil, stirring until sugar is dissolved. cover and allow to boil until steam has developed and washed down any crystals from the sides of the pan. Remove cover and cook without stirring to 234F (thread stage). Meanwhile, whip the egg white and salt until stiff. Pour the hot candy syrup very slowly into the egg white, whipping constantly all the while. Add vanilla and nuts, continuing to beat as you do so. When you feel like your arm is going to drop off, and the candy becomes too stiff to stir anymore, flatten it out on a buttered surface (marble slab if you have one, stoneware platter, try, or cookie sheet if you don't). Cool and cut into small cubes or form into small balls.
When centers are at room temperature, cover with chocolate coating.
Posted to EAT-L Digest 17 Dec 96 Recipe by: Homemade Good News
From: Sean Coate <swcoate@...> Date: Wed, 18 Dec 1996 13:42:29 -0500