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The Candy Cook Book

Put sugar, corn syrup, and water in saucepan, stir until dissolved, bring to boiling point, wipe off sugar adhering to sides of saucepan with a butter brush dipped in cold water, and cook syrup to 252° F., or until it forms a hard ball in cold water. With a spoon stir candy slightly until it just begins to look cloudy; slowly, while beating constantly, pour half the syrup on the lightly beaten eggs, then immediately pour the egg mixture into the remaining syrup, and beat. Add rose color paste to make a delicate pink, then add cherries cut in small pieces, and flavoring. Continue beating until mixture is stiff enough to hold its shape. Push from spoon with a fork on wax paper in little mounds and leave until firm.

Nut Puffs
  • 2 cups sugar
  • 1 cup corn syrup
  • Whites 2 eggs
  • ⅓ cup water
  • ¼ cup pecan nut meats
  • ½ teaspoon maple flavor

Put sugar, corn syrup, and water in saucepan, stir until dissolved, bring to boiling point, wipe off sugar adhering to sides of saucepan with a butter brush dipped in cold water, and cook syrup to 252° F., or until it forms a hard ball in cold water. With a spoon stir candy slightly until it just begins to look cloudy; slowly, while

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