2015 Recipe Contest Submissions



2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla
1 teaspoon powdered sugar


In saucepan, mix first 4 ingredients. Slowly bring to boil stirring until sugar dissolves. Cook to 260 F on candy thermometer. Beat egg whites until stiff. Gradually pour hot syrup into whites beating constantly. Beat until candy begins to hold its shape. Beat in vanilla and powdered sugar. Drop from teaspoon onto waxed paper or into buttered pan. Can be topped with a pecan half. Let stand several hours until form. Store in airtight container.

Betty Gray

This is my mother’s recipe – she got it in the 1940s and only made it at Christmas.