To Make:<\/span><\/h3>\nTips that I’ve learned:<\/strong> use a candy thermometer and a Kitchen Aid Stand Mixer<\/strong> (or any Stand Mixer). Don’t try this with a hand-held mixer. Your arm will fall off and the motor will burn out. I broke 2 mixers before I got a Kitchen Aid Stand Mixer.<\/p>\nThe Candy Thermometer<\/strong> – a necessity. Some of the recipes say you can watch for when the sugar mixture can be dropped in a cold glass of water and it forms a ball. Well, let me tell you, my idea of a soft ball is different then whomever wrote the recipe. And it flopped a few times before I bought a thermometer. So much easier.<\/p>\n<\/form>\nIn a 2-quart sauce pan over low heat, mix 2 1\/2 cups of sugar, 2\/3 cups of corn syrup<\/strong> and 1\/2 cup of water<\/strong>\u00a0and stir it until all the sugar is dissolved completely.<\/p>\nUse a candy thermometer! Cook over the low heat once all the sugar is dissolved – without stirring – until the sugar mixture reaches 260F<\/strong>.<\/p>\nIn the Stand Mixer bowl, beat 2 egg whites<\/strong> until you get stiff peaks.<\/strong><\/p>\nKeep beating on medium speed, and pour the sugar syrup mixture very slowly, in a small stream<\/strong>, over the egg whites.<\/p>\nAdd 1 teaspoon of vanilla<\/strong> and keep mixing.<\/p>\nBeat it until the mixture becomes slightly dull and holds its shape<\/strong>. It might be too hard to continue to beat it any longer with the mixer.<\/p>\nFold in the nuts (if using them)<\/p>\n
Using buttered spoons, drop onto wax paper<\/strong>\u00a0into 1 inch balls and let it stand at room temperature for at least 12 hours or overnight.<\/p>\nPlace in a tupperware container to keep fresh. Makes around 4 dozen 1 inch balls.<\/p>\n\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t
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