2½ cups sugar
½ cup Karo light corn syrup
½ cup water
¼ teaspoon salt
2 egg whites
1 teaspoon vanilla
1 cup coarsely chopped walnuts or pecans (optional)
Mix together sugar, corn syrup, water and salt in 2-quart saucepan.
Cook over medium heat, stirring constantly, until mixture comes to
boil. Reduce heat; cook without stirring until temperature reaches
248°F., or until a small amount of mixture dropped into very cold
water forms a firm ball which does not flatten on removal from
water. Just before temperature reaches 248°F., beat egg whites in
large bowl until stiff but not dry. Beating constantly, on high
speed of electric mixer, slowly pour about ½ the hot syrup over
egg whites. Then cook remaining syrup to 272°F., or until a small
amount separates into threads which are hard but not brittle when
dropped into very cold water. Beating constantly, pour hot syrup over
first mixture about 1 tablespoon at a time, beating well after each
addition. Continue beating until mixture begins to lose its gloss and
a small amount of mixture holds soft peak when dropped from spoon.
(If mixture becomes too stiff for mixer, beat with wooden spoon.) Mix
in vanilla and nuts. Drop by teaspoonfuls onto waxed paper. Makes 1¼
pounds or 48 pieces.