Recipe By : Mom's Old Magazine Clippings, 1940's to 1970's
Serving Size : 2 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Light corn syrup
2 c Sugar
1/4 ts Salt
1/4 c Water
2 Egg whites
1/2 ts Almond extract
Red or green food coloring
1/4 c Butter -- softened
1 c Almonds -- toasted, chopped
1/4 c Candied cherries -- chopped
Mix first 4 ingredients in heavy saucepan. Cook, stirring, until
sugar is dissolved. Cook, without stirring, until a small amount of
the mixture dropped in cold water forms a hard ball (250 F). Beat egg
whites until stiff, but not dry, in large bowl of electric mixer.
Gradually beat in about 1/4th (not more) of the syrup, and continue
beating until mixture holds its shape. Cook remaining syrup until a
small amount of mixture separates into hard and brittle threads when
dropped in cold water (300 F). Gradually beat into first mixture, and
continue beating until the mixture begins to hold its shape. Add
flavoring and food coloring to tint a delicate shade. Beat in butter;
continue beating until very thick and satiny. Stir in nuts and
cherries. Press into a buttered 8x8x2" pan, smoothing top. Let stand
until firm. Turn out of pan, and cut in 1-1/2 by 1" pieces. Wrap each
piece individually in waxed paper. For best flavor, store several
days in a cool place before serving.
