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.
