Page:The candy cook book (IA cu31924090146717).pdf/105

beating constantly, pour half the syrup on the lightly beaten eggs, then immediately pour the egg mixture into the remaining syrup and beat. Add maple flavor and pecan nut meats, and 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.

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 pineapple extract and candied pineapple, and 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.