Boil sugar and water together until a little dropped in cold water forms a soft ball (238\u00b0).
Slowly pour the hot mixture over stiffly beaten white of the egg, beating while pouring.
Add nuts and extract and beat vigorously until candy stiffens.
When nearly set drop by spoonfuls on paper.
When cold the seafoam will harden so that it can easily be taken from the paper.
oiling.
Put in a candy thermometer and boil without stirring
Mix and cook with lid on until soft ball stage or 250\u00b0 on candy thermometer. Beat 3 egg whites until stiff.
Add marshmallow cream and vanilla to suit taste.
Add nuts.
Beat until shiny. Dip out by spoonfuls and place on wax paper or buttered plate. Makes about 5 pounds of candy.
Dissolve sugar and salt in water. Cook, without stirring, to 225\u00b0 on the candy thermometer or until hard ball stage.
Remove from heat and pour gradually over beaten egg whites.
While beating constantly, add vanilla. Continue beating until candy cools and will hold shape.
Next drop by teaspoonfuls on wax paper or spread into buttered pan and cut into squares.
Boil sugar until it forms a hard ball when dropped in cold water.
Pour over stiffly beaten egg whites and beat until it cools and creams.
Then drop on wax paper by spoon.
Put halos of chopped nuts on top of the candy.
Combine sugars, syrup, water and salt in heavy saucepan.
Stir over medium heat until dissolved.
Bring to a boil without stirring; boil to soft ball stage, about 235\u00b0.
Remove from heat. Beat egg whites stiff, but not dry. Pour syrup in a thin stream into egg whites, beating constantly.
Add vanilla; stir in pecans and dates when candy thickens and begins to lose gloss.
Drop by rounded teaspoonfuls on waxed paper.
Yields 75 drops.
Boil brown sugar and water until it forms a soft ball in cold water.
Pour over well beaten egg whites.
Add pecans and beat until candy starts to cool.
Drop by spoonfuls on wax paper.
Cool and serve.
Mix brown sugar, water and vinegar.
Cook until syrup forms a hard ball when dropped in cold water.
Pour syrup over beaten egg whites.
Beat continually until candy is stiff enough to hold its shape, then work in nuts and vanilla.
Drop with teaspoon onto waxed paper.
In a heavy saucepan combine sugar, syrup and vinegar.
Bring to the boil over high heat.
Reduce to low heat and cook slowly until temperature reaches 300\u00b0.
Remove from heat.
Add baking soda while stirring.
Pour into a greased 8 x 8-inch pan.
Cool. Break into small pieces.
Melt chocolate chips with shortening. Dip candy pieces in chocolate mixture.
Combine sugar, water and Karo; cook until mixture makes a firm ball when tested in cool water.
Pour slowly over well beaten egg whites.
Beat until it begins to cream; then add nuts and vanilla. When candy has creamed enough to hold shape drop from a spoon onto buttered plates.
Mix water and sugar together and boil on high about 5 minutes. While mixture boils, beat egg whites in a stainless steel bowl until stiff peak forms.
Pour hot syrup mixture slowly over egg whites and beat about 5 more minutes, until candy forms soft peaks.
Dip spoonfuls onto wax paper.
nto waxed paper, swirling each candy to a peak.
Combine sugar, water and syrup. Stir over low heat until sugar is dissolved. Continue stirring until candy boils. Slowly place thermometer in syrup. Boil, without stirring, to 265\u00b0, hard-ball stage.
Combine first 5 ingredients, beating thoroughly in saucepan. Cover and cook until sugar dissolves in saucepan; stir constantly. Continue cooking until syrup forms a very firm, but not brittle ball when tested in cold water.
Remove from heat.
Gradually pour syrup over two egg whites, stiffly beaten.
Beat continually while adding syrup, until candy holds shape.
Add 1 teaspoon vanilla and walnuts or pecans.
Drop by teaspoonfuls on waxed paper.
Cool and store.
Combine sugar, water and vinegar; cook, stirring until sugar is dissolved, until a little ball forms when dropped in cool water.
Pour slowly over stiffly beaten egg whites, beating while pouring, and continue until creamy.
Add nuts and vanilla.
Beat vigorously until candy stiffens.
When nearly set, drop by teaspoonful onto waxed paper.
Take brown sugar, water and corn syrup; boil until it strings a hair.
Pour into beaten egg whites with vanilla and heat until it loses its gloss.
Dip a spoon into melted butter and spoon candy out onto waxed paper as quickly as possible.
Boil sugar and water to 238\u00b0.
Pour over stiffly beaten egg whites.
Continue beating until candy stiffens.
When nearly set, drop by teaspoon on wax paper.
Boil first the sugar, syrup and water to hard boil stage, 248\u00b0 in candy thermometer.
Pour syrup gradually over stiffly beaten egg whites.
Add nuts, vanilla and salt.
Beat until it is creamy. Pour into buttered pan.
Cut when cool.
Combine first 3 ingredients and cook until it spins a long thread.
Beat egg whites until stiff but not dry.
Pour syrup slowly over egg whites while beating. Beat until a little in a spoon will hold its shape on wax paper.
Work fast as the candy sets up fast.
Put half a pecan on each piece, if desired.
Combine sugar, water and cream of tartar.
Cover and boil 5 minutes.
Uncover, wipe sides of saucepan with a damp cloth.
Boil without stirring to firm ball stage (245\u00b0 to 248\u00b0).
Pour slowly, stirring constantly, over stiffly beaten egg whites.
Add flavoring.
Continue beating until candy holds its shape when dropped from a spoon.
Drop teaspoonful onto waxed paper. Sprinkle with nuts.