Combine sugar, corn syrup, 3/4 cup water and salt in a 2-quart glass casserole.
Microwave on High for 19 minutes, stirring every 5 minutes or to 260\u00b0 on a candy thermometer.
Heat egg whites until very stiff.
Pour hot syrup gradually over egg whites, beating at high speed for about 12 minutes or until thick and candy begins to lose gloss.
Fold in vanilla and pecans.
Drop by spoonfuls onto waxed paper.
eat with wooden spoon until candy starts to lose gloss.
238\u00b0
on
candy thermometer).
Meantime, beat until
Combine water, sugar, cream of tartar and salt.
Do not stir. Bring to a rolling boil and boil until candy thermometer reaches 248\u00b0.
Place Marshmallow Creme in small bowl.
Beat at low speed with electric mixer while gradually pouring in hot syrup.
Add vanilla.
Beat until candy loses its gloss and holds its shape when dropped by a spoon.
If mixture underbeaten, it will not hold its shape and if it is overbeaten, it becomes dry.
Add nuts.
Drop from spoon onto waxed paper.
Cool and store.
Yields 2 dozen.
Combine sugar, water and salt.
Bring to a rolling boil.
Boil for 2 minutes.
Place marshmallow cream in a large bowl and pour hot syrup all at once into it.
Stir until candy loses its gloss. Add nuts.
Drop by spoonfuls onto waxed paper.
Mix sugar, water and syrup in heavy pan.
Boil to medium stage (240\u00b0).
Slowly pour half over beaten egg whites, beating constantly. Cook remaining syrup to very hard ball stage (265\u00b0). Beat syrup into candy mix. Continue beating until mixture holds its shape.
Add vanilla and nuts.
Drop from spoon on greased cookie sheet.
Combine water, sugar and salt. Bring to rolling boil. Boil for only 2 minutes. Place marshmallow cream in a large bowl and pour hot syrup into it all at once. Stir until candy loses its gloss, then add nuts. Drop by spoonful onto waxed paper.
In saucepan, mix corn syrup, sugar, salt and water.
Cook, stirring, until sugar is dissolved.
Continue cooking, without stirring, until firm ball stage or 248\u00b0 on candy thermometer. Beat egg whites until stiff but not dry.
Pour about half the syrup slowly over whites, beating constantly.
Cook remainder until hard ball stage (272\u00b0).
Add slowly to first mixture and beat until mixture holds its shape.
Add vanilla and nuts.
Drop by dessert spoonfuls onto waxed paper.
Put Marshmallow Creme in large mixing bowl.
Mix sugar, water and salt in pan and bring to rolling boil.
Boil for 2 minutes. Pour into Marshmallow Creme and beat until candy loses its luster. Add vanilla and nuts.
Beat to mix, and drop onto wax paper from teaspoon.
Let set to cool.
Beat egg whites stiffly.
Stir well the sugar, corn syrup and boiling water.
Bring to a boil, stirring constantly.
Cook until hard ball forms when a drop is placed in cold water.
Pour 2/3 of syrup mixture into egg whites, beating as poured.
Re-cook 1/3 of syrup for 1 minute.
Then pour into egg mixture and beat until thick and cooled.
Add vanilla and chopped nuts.
Pour into greased platter or drop onto waxed paper by spoonfuls.
Combine sugar, corn syrup and water in heavy saucepan.
Cook until syrup reaches the first ball stage (254\u00b0 on a candy thermometer).
Beat egg whites with salt until stiff, moist peaks form when beaters are raised.
Add half the syrup gradually to egg whites, beating constantly.
Return remaining syrup to stove to boil up again, then gradually beat into egg whites.
Continue beating until dry.
Beat in vanilla and nuts by hand.
Add coloring and cherries if desired.
Combine sugar, syrup, water and salt.
Stir until sugar dissolves.
Heat to boiling.
Cover and boil for 2 minutes. Uncover.
Cook until soft ball.
Combine sugar, water and salt.
Bring to a rolling boil.
Boil only 2 minutes.
Place Marshmallow Creme in a large bowl.
Pour hot syrup, all at once, in Marshmallow Creme.
Beat until candy loses its gloss.
Add nuts.
Drop by the spoonfuls onto wax paper.
Combine water, sugar and salt. Bring to rolling boil. Boil for 2 minutes only. Place marshmallow cream in bowl and pour hot syrup over it. Stir well until candy holds shape. Add nuts. Working very fast, drop by teaspoons onto waxed paper. Cool. Good, good, good! Makes 28 to 30 pieces.
Combine sugar, corn syrup, 3/4 cup water and salt in a 2-quart glass casserole.
Microwave on High for 19 minutes, stirring every 5 minutes or to 260\u00b0 on candy thermometer.
Combine water, sugar and salt.
Bring to a rolling boil for only 2 minutes.
Place marshmallow cream in large bowl and pour hot syrup all at once into it.
Stir until candy loses its gloss, then add nuts.
Drop by spoonfuls onto waxed paper.
Store in airtight container.
Combine water, sugar and salt.
Bring to a rolling boil and boil for 2 minutes only.
Place marshmallow cream in large bowl and pour hot syrup into marshmallow.
Stir until candy loses its gloss.
Add nuts.
Drop from spoon onto waxed paper.
Boil the sugar, water and salt until it reaches the hard-ball stage.
Place marshmallow cream in large bowl.
Stir in hot syrup. Fold in nuts.
Drop by spoonfuls on wax paper.
Cook sugar, syrup
and\twater
until
it
spins
a good thread (about 20
minutes).
Gradually beat half of syrup into the beaten egg whites.
Return other half of syrup to fire and cook until it forms a hard ball in cold water (about 10 or 15 minutes).
Beat slowly
into
the first mixture.
Add vanilla and beat
vigorously until candy will hold its shape.
Drop by teaspoon onto
buttered dish or waxed paper and top each piece with a pecan half.
rust will work, but my Never Fail crust is the one we