Emily’s Food and Recipe Blog

Recipes, menus, cooking, restaurant reviews – All about food!


Posted by moderndaygourmet on August 31, 2007

Can you tell I’m now posting by category from my old recipe file?  This can be really hard to get right, so I don’t make it often.  Don’t try to make this on a rainy day or it will just be a pile of goo.  Also, it’s important to have the temperature right and to pour the sugar syrup into the egg whites really slowly.  It takes forever, but it’s necessary.

3 cups white sugar
1/2 cup white Karo syrup
1/2 cup cold water
2 beaten egg whites
1 cup nuts
1 1/2 teaspoons vanilla

Heat sugar, syrup and water in a sauce pan until a drop forms a ball in a cup of ice water (or use a candy thermometer to measure to the soft ball stage). Beat the egg whites till they have stiff peaks. Pour the syrup into the egg whites in a very slow trickle, all the while continuing to mix (it’s impossible to do this without a stand mixer unless you have help). When it gets a little stiff, add the nuts and vanilla. When the mixture loses its shine, put by teaspoons onto wax paper – do this quickly before it hardens.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: