2015 Recipe Contest Submissions



2 and 2/3 C granulated sugar
2/3 C light corn syrup
½ C water(use 1 Tablespoon lesson humid days)
2 egg whites
1 Teaspoon vanilla (seasonal variation: use¼ tsp peppermint extract and
a few drops of green or red food coloring.)
3/4C broken walnuts or black walnuts


Stir sugar, corn syrup, and wateroverlow to medium heat until sugar is dissolved. Cook without stirring
to 260° (hard ball stage) on candy thermometer.
In m ixer bowl, beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin
stream into the egg whites. Add vanilla and beat until mixture holds its shape and becomes slightly dull.
Fold in nuts. Drop from the tip of a buttered teaspoon onto waxed paper and cool.
Yield: 4 dozen candies.

Mary Robbins

A Christmas candy family favorite, handed down from my grandmother ( born 1880), to my mother,
(born 1911), to me.