Ingredients
- 2 egg whites
- ¾ cup water
- ⅓ cup light corn syrup
- 1½ cups sugar
- 1 cup firmly packed brown sugar
- 1 tsp vanilla
Make it step by step
- Line a 15 x 18 in jelly roll pan with waxed paper; set aside.
- Place egg whites in large bowl of electric mixer; set aside.
- In a 2 qt. saucepan combine water, corn syrup, and sugars.
- Place over high heat and stir with wooden spoon until mixture comes to a boil.
- If sugar crystals are present wash down sides of pan with a wet pastry brush.
- Clip on candy thermometer.
- Cook to 252°F (125°C) or hard ball stage.
- Remove from heat.
- Immediately beat egg whites until stiff.
- With mixer on high speed, slowly add hot syrup; once you begin to pour do not stop.
- Continue beating until mixture begins to lose its gloss and will hold its shape.
- Stir in vanilla.
- Scrape entire batch onto waxed paper lined pan or, using two spoons, quickly spoon candy onto waxed paper.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.