Submitted by: Mary H. Hammann, Rural Electric Convenience Cooperative


  • 2 cups granulated sugar
  • 1/3 cup light corn syrup
  • 1 cup water
  • 4 egg whites using large eggs
  • 1 teaspoon vanilla
  • 1-1/2 cups chopped nuts we used walnuts
  • 1/2 cup chopped candied cherries


  • In heavy saucepan, boil together one half the sugar, half of water and half of corn syrup to 280 F. Meanwhile beat egg whites until well beaten. When syrup reaches 280 F, slowly drizzle into beaten egg whites, beating while adding. While beating, put remaining sugar, water and corn syrup in pan and bring it to 280 F. Add it to the first mixture and beat while adding. When cool, add the vanilla, nuts and cherries and pour into buttered 9x13-inch pan. Smooth over surface, cover and let stand overnight before cutting. In morning, cut and wrap in oiled paper.


I am 95 years old and have been with RECC since 1953.