Yield: 40 pieces
|½ cup||Light corn syrup|
|½ cup||Crushed peppermint candies|
|6||Drops red food color (opt)|
Combine sugar, light corn syrup, and water in a heavy 2 quart saucepan. Cook over med high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar, about 5-7 mins. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over medium heat without stirring, till thermometer registers 260 (hard ball stage), about 15 mins. Mixture should boil at a moderate, steady rate over the entire surface.
Remove saucepan from heat; remove thermometer from saucepan.
Immediately beat egg whites in a large mixer bowl with a sturdy, freestanding mixer on medium speed till stiff peaks form (tips stand up straight). Gradually pour hot mixture in a thin stream (slightly less ⅛ inch diameter) over egg whites beating with the electric mixer on high speed and scraping the sides of the bowl occasionally (about 3 mins).
Add vanilla, crushed candy, and red food coloring, if using. Continue beating on high speed, scraping the sides of the bowl occasionally, just till the mixture starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture (3-5 mins).
Quickly drop mixture from a teaspoon onto a baking sheet lined with waxed paper. If mixture is stiff to spoon and has a rough surface, beat in hot water, a few drops at a time, till it is a softer consistency.
Store tightly covered up to 4 days. Makes 40-50 pieces.
From Better Homes and Gardens Holiday Cooking 1994 Posted by Lisa Greenwood Submitted By LISA GREENWOOD On 06-01-95