3 ½ cups sugar ¾ cup of white corn syrup 3 egg whites ¼ teaspoon salt 1 teaspoon vanilla
Dissolve sugar in syrup and salt and water. On very low heat with stirring to 265 degrees. Remove from heat and pour gradually over the stiffly beaten and the extract and continue beating until mixture will hold its shape when dropped from a spoon. Drop by teaspoon on white paper.
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