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Instructions |
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Combine 1 cup sugar, water and cream of tartar in 1 qt. saucepan. Stir well. Bring rapidly to boil. Do not stir. Brush sides with wet brush. Cook to 240 degrees and remove from heat.
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Beat 3 egg whites until stiff. Slowly pour syrup over them and beat until stiff and shinny. Remove beater and clean.
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As soon as syrup is removed from heat, put in 3 qt. saucepan with 2 cups sugar, white corn syrup, salt and water.
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Boil over medium heat. Stir occasionally and heat to 280 degrees. Pour slowly over mix in bowl and beat constantly with a food fork until very stiff. Add nuts and vanilla.
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Serving
Suggestions |
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Put in 8 x 8 x 2 butter pan. Let cool. Cover with saran wrap over top of pan or wrap into individual pieces.
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Originally Submitted
3/20/2011
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