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Course: Candy & Confections


  • 4 Cups Sugar
  • 1 Cup Light Corn Syrup
  • 3/4 Cup Water
  • 3 Egg Whites Stiffly Beaten
  • 1 Teaspoon Vanilla
  • 1 Cup Nuts Broken


  • Place sugar, corn syrup and water in a saucepan over low heat. Stir until sugar is dissolved; then cook without stirring until thermometer reaches 255 degrees (Hard Ball Stage).
  • Remove from heat and pour, beating constantly, in a fine stream into egg whites. Continue beating until mixture holds its shape and loses its gloss.
  • Add vanilla and nuts. Drop quickly from tip of spoon onto waxed paper in individual peaks or spread in a buttered pan and cut into 1-inch squares when firm. Makes 8 dozen pieces.