Page:The candy cook book (IA cu31924090146717).pdf/101

Penuche and pour on top. When firm, remove, and cut in squares. Many other combinations may be effectively used.

Put two cups sugar, two thirds cup corn syrup, and half a cup of water in saucepan. Put two thirds cup sugar and one third cup water in another saucepan. Cook contents of first saucepan to 240° F., or until mixture forms a soft ball when tried in cold water. Twenty minutes after starting this mixture, begin cooking contents of second saucepan, and cook to 255° F., or until mixture forms a hard ball when tried in cold water. Beat whites of eggs until stiff, add contents of first saucepan, and beat constantly until stiff. Then slowly add contents of second saucepan, continuing the beating. Add nut meats. and vanilla, turn into a buttered pan, and cut when cold.