Preparation info

  • Difficulty


  • Yield:

    3 to 4 Dozen

    , Depending on Size.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 3 cups sugar
  • cup water
  • ½ teaspoon salt, if desired
  • 3 egg whites
  • 1 cup dark corn syrup


  • Combine the sugar, water, and salt in a saucepan and bring to the boil. Cook until a few drops crackle when added to cold water.
  • Have the corn syrup ready to heat in another saucepan.
  • Beat the egg whites until stiff, and when the sugar syrup is ready, remove it from the heat and place the corn syrup on to boil.
  • Immediately start adding the sugar syrup gradually to the egg whites while beating constantly. Scrape the mixture into the bowl of an electric mixer. Start beating.
  • Test the corn syrup. Heat until it spins a thread, that is to say when the syrup spins a 2-inch thread when dribbled from a fork or spoon. Start adding this syrup to the meringue, beating constantly on high speed.
  • Use 2 teaspoons to shape the candy into individual servings. If the mixture gets too thick to work with, add a few drops of water.