It's easy to make, has few ingredients and is an all time favorite of mine.


  • 2 egg whites
  • 2 cups of sugar
  • 1/2 cup white Karo syrup
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  • 1/2 cup hot water
  • 1/4 cup chopped nuts or dried cherries
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract


In medium sauce pan mix water, syrup, sugar and salt. Over medium heat stirring until sugar is totally dissolved. Let come to boil until 160 degrees F.

While waiting for mixture to reach 160 degrees, beat egg whites in glass bowl until stiff peaks form. Then remove hot mixture from heat and pour in a thin stream into egg whites while beating with a mixer on high setting for 5 minutes. Add vanilla and beat additional 3-4 minutes. Add nuts or dried cherries. Mix 1 minute longer. Spoon onto waxed paper or foil using cookie scoop or teaspoon. Let set for 15 minutes. For high humidity reduce water by 1-2 teaspoons.

Servings: 30 pieces
Time:15 Minutes Preparation Time
30 Minutes Cooking Time

Source: Old recipe from Aunt

By Carlan W. from Crane, MO

June 6, 20100 found this helpful

The temperature should be 260 degrees.

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December 14, 2009 Flag
0 found this helpful


  • 2 1/2 cups sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1/4 tsp. salt
  • 2 egg whites
  • 1 tsp. vanilla


In heavy 2 qt. pan, stir together sugar, syrup, water and salt. Cook and stir until sugar dissolves. Cook to 260 degrees F (hard boil stage). Remove from heat. Beat egg whites to stiff peaks. Pour syrup mixture over egg whites, beating at high speed on mixer. Add vanilla, and beat 4-5 minutes or until candy holds shape. Quickly drop from teaspoon on waxed paper. Add walnut half to top, if desired. Makes approx. 40 pieces.

By Robin from Washington, IA

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December 9, 2009 Flag
0 found this helpful



  • 3 1/2 cups sugar
  • 1 cup white Karo syrup
  • 1 cup water
  • 3 egg whites
  • 1 tsp. vanilla
  • 1 cup chopped nuts


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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