Mix sugar, Karo syrup and water. Stir well before cooking. When syrup makes soft ball in water, 238 degrees F on candy thermometer, pour half of syrup very slowly into egg whites, beaten stiff but not dry, beating constantly. Cook remainder of syrup 3 minutes. Pour this syrup slowly into whites beating constantly. Continue beating. When candy begins to harder, add vanilla and nuts. Drop from spoon on waxed paper. If it does not seem firm enough after beating, place bowl on open door of lighted oven to absorb moisture. Stir occasionally.
By Robin from Washington, IA
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