Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Candies Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Sugar
1/2 c Dark karo syrup
1/2 c Water
1/4 ts Salt
2 Egg whites
1 ts Vanilla
2 tb Dark rum
2 ts Instant coffee powder
1/2 ts Ground cinnamon
In a 2 qt saucepan, stir together the sugar, corn syrup, water, and
salt. Stirring constantly, bring to a boil over medium heat. Reduce
heat. Without stirring, cook until temp of candy thermometer reaches
248°F (soft ball stage). Just before temperature reaches 248°F, in a
large bowl with mixer at high speed, beat egg whites until stiff
peaks form. With mixer at high speed, slowly pour about 1/2 of the
hot mixture over the egg whites. Cook remaining syrup to 272°F or
until a small amount of mixture when dropped into very cold water
separates into threads which are hard, but not brittle. Remove from
heat and stir in vanilla and dark rum. Beating constantly, slowly
pour hot syrup over egg white mixture. After last addition of syrup,
beat in coffee powder and ground cinnamon. Continue beating until
mixture begins to lose its gloss and a small amount of mixture holds
a soft peak when dropped from a spoon. If mixture becomes too stiff
for mixer, beat with a heavy wooden spoon. Drop by teaspoonsfull onto
wax paper. Store in a tightly covered container at room temperature.
Yield: 1-1/2 Pounds
Note:
If you wish, 1 cup chopped walnuts or pecans may be stirred into
mixture with coffee powder and cinnamon.
