Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
12 hrs
Total Time:
12 hrs 50 mins
Servings:
48
Yield:
4 dozen
Ingredients
Directions
Gather all your ingredients.
ALLRECIPES / ANA CADENA
Heat sugar, corn syrup, and water in a 2-quart saucepan over low heat; stir continuously until sugar is dissolved and mixture comes to a boil. Continue to cook, without stirring, until the mixture reaches 250 degrees F (120 degrees C) or until a small amount of syrup dropped into cold water forms a rigid ball.
ALLRECIPES / ANA CADENA
Beat egg whites in a 1 1/2-quart glass, metal, or ceramic bowl until stiff peaks form.
ALLRECIPES / ANA CADENA
Continue to beat while slowly pouring hot syrup in a thin stream into egg whites
ALLRECIPES / ANA CADENA
Add vanilla; beat until mixture holds its shape and begins to lose its gloss. Fold in walnuts.
ALLRECIPES / ANA CADENA
Drop from a greased spoon onto waxed paper. Let stand at room temperature, turning candy over once, until the outside of candy is firm, at least 12 hours. Store in an airtight container.
ALLRECIPES / ANA CADENA
Cook’s Note
On humid days, use 1 tablespoon less water.
If the mixture becomes too stiff for an electric mixer, add a few drops of hot water.
Nutrition Facts (per serving)
| 67 | Calories |
| 1g | Fat |
| 15g | Carbs |
| 0g | Protein |
