• 21 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 2-quart heavy saucepan combine sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue cooking, without stirring, until the thermometer registers 260 degree F, hard-ball stage (10 to 15 minutes). (Adjust heat as necessary to maintain a steady boil.)

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Instructions Checklist
  • Remove saucepan from heat; remove thermometer. In a large mixing bowl beat egg whites with a freestanding electric mixer on medium speed until stiff peaks form (tips stand straight). Gradually pour hot mixture in a thin stream over egg whites, beating on high speed about 3 minutes; scrape sides of bowl occasionally. Add vanilla and, if desired, food coloring. Continue beating on high just until candy starts to lose its gloss (5 to 6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounds on itself.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Drop a spoonful of candy mixture onto parchment or waxed paper. If it stays mounded, the mixture has been beaten sufficiently. If mixture flattens, beat 1/2 to 1 minute more; check again. If mixture is too stiff to spoon, beat in a few drops hot water until candy is a softer consistency. Immediately stir in candied fruit. Quickly drop remaining mixture onto waxed paper. Store tightly covered for up to 1 week. Makes about 40 pieces.

Nutrition Facts

67 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 10 mg sodium. 3 mg potassium; 17 g carbohydrates; 0 g fiber; 15 g sugar; 0 g protein; 0 RE vitamin a; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

Reviews

21 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2