Preparation:
Warm egg whites in large bowl for 1 hr.Line a 11x7x1 1/2 in. pan with waxed paper.in heavy 3 qt.pan,combine sugar,corn syrup and 3/4 c. water.Cook over low heat,stirring,till sugar dissolves.Bring to a boil.Cook without stirring to 260 degrees on candy thermometer.Let cool slightly.At 150 degrees F. beat egg whites and salt to stiff peaks.gradually pour hot syrup over egg whites,beating constantly at high speed for 5 min.With a wooden spoon,beat in the rest of the ingredients till it looks dull.turn into pan till firm.Cut into 24 pieces.Store in waxed paper. |
