Yield: 24 Servings
|½ cup||White corn syrup|
|2||Egg whites; stiffly beaten|
Heat sugar, water, corn syrup & salt. Stir constantly until sugar has dissolved. Continue cooking until syrup spins a thread (234-238 degrees).
Slowly pour half of syrup over egg whites, beating constantly by hand or mixer. Cook other half until it forms a hard ball in cold water (248-254 degrees). Proceed as before, beating until stiff enough to shape. Fold in vanilla & nuts. Drop with spoon onto waxed paper. Decorate with cherries or pecans.
MRS. J.Q. FLOYD
BILLIE SUE ROHRSHEIB
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .