Rating: 4.5 stars
25 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This was the only thing I remember Dad cooking around the holidays. And if HE could do it... Just remember my mom's tip: never, never, never try to make candy when it's raining. I don't know why, but it seems to be true!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
40 pieces (approximately)
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook syrup, sugar, and water to soft ball stage (a small amount dropped into cold water forms a soft ball).

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  • Pour half of this mixture over stiffly beaten egg whites. Stir.

  • Cook remaining sugar mixture to brittle stage (a small amount dropped into cold water turns immediately brittle).

  • Add to previous mixture and beat until candy will hold its shape. Beat again by hand to re-aerate it. Drop by spoonfuls onto waxed paper. Allow to harden as it cools. Store in refrigerator with waxed paper between layers.

Nutrition Facts

509 calories; protein 1.2g; carbohydrates 131.6g; sodium 43.5mg. Full Nutrition
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