Yield: 1 Servings
|½ cup||White corn syrup|
|3 \N||Egg whites; stiffly beaten|
|4 ounces||Chopped nuts|
Workbasket Recipes: Today's recipes come from the December 1974 issue. Here come some candy yummies.
contributed by Tamra Hall
Cook sugar, water and syrup to soft ball stage. Pour half of hot candy into egg whites. Cook other half to hard-crack stage; pour slowly into egg white mixture while beating. Beat by hand until divinity holds its shape. Form into a lond roll on 2½ foot length of greased aluminum foil. Pour nuts over and roll until completely covered. Cut in half and wrap with plastic wrap. Freeze or refrigerate. Posted to EAT-L Digest by Cecilia <elric01@...> on Aug 29, 1997