Page:The candy cook book (IA cu31924090146717).pdf/102
Put sugar, water, and vinegar in saucepan, bring to boiling point, and cook to 240° F., or until candy forms a ball that will just hold its shape when tried in cold water.
Beat white of egg until stiff but not dry, and add the syrup very slowly, while beating constantly. Beat until it begins to get creamy, add nuts and vanilla, and when it will hold its shape, drop in rough lumps on waxed paper, or turn into a buttered pan, and when firm, cut in squares.
If it does not readily become creamy, set dish over hot water, and stir until it begins to get sugary around the edge, then beat until nearly cold, and use as directed above.
- 2 cups sugar
- ½ cup water
- Whites 2 eggs
- 1 teaspoon vanilla
- 1 cup stoned dates
- ½ cup grapenuts
Put sugar and water in saucepan, stir until dissolved, bring to boiling point, and boil without stirring to 238° F., or until syrup will spin a long thread. Beat whites of eggs slightly, then add syrup in a slow, fine stream, beating constantly with a large egg beater, until mixture gets stiff. Add vanilla, dates cut in small pieces, and grapenuts. Drop from the tip of a teaspoon upon waxed paper, or a buttered platter.