Mix well,
2 c. white sugar, syrup, water and 1 tsp. vanilla, and cook until it reaches 250 degrees on candy thermometer.
Combine sugar, salt, water and Karo syrup in large saucepan. Bring to a boil, stirring constantly, until sugar is dissolved. Cook mixture until it spins a thread a foot long.
Beat egg whites until stiff, pour cooked mixture slowly over egg whites, beating constantly.
Add vanilla, beat until mixture loses its gloss. Drop onto waxed paper by teaspoons.
You may add nuts.
Also use this recipe for icing.
Cook sugar, water and Karo syrup until it forms a soft ball in cold water.
Beat egg whites until stiff, then pour half of syrup mixture on egg whites, stirring constantly.
Put remaining syrup mixture back on stove; cook until it forms hard ball in cold water. Stir into first mixture, beat until it starts getting stiff; add flavoring and few pecans.
Pour into buttered square pan.
Must be very firm before you cut into squares.
Follow cooking time of syrup mixture according to recipe.
firm ball.
While candy is cooking, beat egg white
br>Continue beating and scrape candy down from side of bowl
In a 2-quart saucepan, combine sugar, corn syrup, 1/4 teaspoon and 1/2 cup water.
Cook to hard ball stage (260\u00b0 on candy thermometer), stirring only until sugar dissolves.
Meanwhile, beat egg whites to stiff peaks.
Gradually pour syrup over egg whites, beating at high speed on electric mixer.
Add vanilla and beat until candy holds its shape, 4 to 5 minutes.
Quickly drop from teaspoon onto waxed paper.
Makes about 40 pieces.
emperature reaches 248\u00b0 on candy thermometer or until very small
ow heat until temperature on candy thermometer reaches 265\u00b0 (approximately
utter; mix until smooth. Roll candy out on dough board. Spread
Stir sugar, corn syrup, water and salt until dissolved.
Boil to medium ball stage (240\u00b0).
Pour slowly 1/3 of hot mixture over stiffly beaten egg whites, beating constantly.
Cook remaining syrup to 265\u00b0.
Beat syrup into candy mixture.
When mixture holds shape, add 1 teaspoon of vanilla.
Drop on waxed paper. (Any food coloring can be used.)
Add pecans when candy loses shine.
Cook sugar, syrup and water to the soft ball stage of a candy thermometer.
Add half of hot mixture to egg whites and beat until cool.
Let remaining syrup cook to the hard ball stage of candy thermometer.
Add to egg white mixture and beat until smooth.
Add vanilla and nuts. Pour into buttered pan and spread 1 inch thick. Let cool and cut into squares.
eat until when touched the candy does not stick to your
Combine sugar, corn syrup and water in a medium-size heavy saucepan.
Heat quickly to boiling, stirring constantly.
Wrap a fork with damp paper toweling and wipe the sugar crystals from side of pan as the mixture cooks.
Reduce heat to medium and cook without stirring to 260\u00b0 on a candy thermometer.
(A spoonful of syrup will form a hard ball when dropped in cold water.)
Cook sugar, Karo syrup, and water until it forms a firm ball when dropped in cold water. In a bowl, beat egg whites; continue beating and slowly add the cooked Karo syrup mixture. Beat on high until candy forms peaks. Drop by teaspoon onto waxed paper. For a festive look, a few drops of food coloring can be added.
Mix the first three ingredients in heavy saucepan and cook on high heat until mixture forms a hard ball when dropped in cold water.
Beat egg whites until they form soft peaks.
Add sugar, water and Karo syrup mixture to beaten egg whites.
Continue to beat until candy will stand up when dropped from a spoon.
Add vanilla and pecans.
Before you start cooking your syrup, beat your egg whites to a peak, very stiff, also have large area buttered to spoon drop your candy onto.
Add sugar, water and syrup in saucepan and bring to a boil and cook to hard ball stage in cold water.
Add syrup to beaten egg whites, a little at a time.
Add vanilla; add pecans. Beat until stiff enough to hold its form when it is dropped.
If it gets too stiff, can soften with a little hot water.
Combine sugar, syrup, hot water and salt in 2-quart saucepan. Stirring constantly, bring to a boil.
After mix comes to a boil, cook without stirring to hard ball stage.
Remove from heat.
Beat egg whites until stiff.
Pour hot mixture slowly into the egg whites while beating constantly.
Add vanilla and beat until candy forms soft peaks and begins to lose gloss.
Add nuts.
Drop by teaspoonfuls onto wax paper.
Boil sugar, water, corn syrup and salt until it forms a hard ball in cool water.
Then proceed to pour slowly over the whipped egg whites while beating constantly.
Beat until candy begins to harden.
Mix in pecans and vanilla; drop on waxed paper.
Bring sugar, water and salt to rolling boil and boil only 2 minutes.
Place marshmallow cream in large bowl.
Pour hot syrup all at once onto marshmallow cream.
Stir until candy loses its gloss.
Add nuts.
Drop by spoonfuls onto waxed paper.
Never fails!
In 3-quart bowl, combine sugar, corn syrup and water.
Cook on High for 8 minutes or until mixture is clear; stir.
Cook on High for 6 1/2 to 8 minutes longer or until syrup reaches 260\u00b0.
Do not leave candy thermometer in oven.