Yield: 1 servings
|½ cup||Light Corn Syrup|
|2 \N||Egg Whites -- stiffly|
|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