Preparation info
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By Lizzie Black Kander

Published 1903

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  • 2 cups sugar
  • ½ cup corn syrup
  • ½ cup


Boil sugar, corn syrup and water until mixture forms a soft ball when dropped into cold water. Pour slowly into, beaten egg whites, beating constantly with a Dover egg beater. When it begins to stiffen, add vanilla and nuts, broken in rather large chunks, and drop by the spoonful on oiled paper.