Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 egg whites
- ¾ cup water
- ⅓ cup light corn syrup
- 1½ cups sugar
- 1 cup firmly packed brown sugar
- 1 tsp vanilla
Directions
Line a 15 x 18 in jelly roll pan with waxed paper; set aside.
Place egg whites in large bowl of electric mixer; set aside.
In a 2 qt. saucepan combine water, corn syrup, and sugars.
Place over high heat and stir with wooden spoon until mixture comes to a boil.
If sugar crystals are present wash down sides of pan with a wet pastry brush.
Clip on candy thermometer.
Cook to 252°F (125°C) or hard ball stage.
Remove from heat.
Immediately beat egg whites until stiff.
With mixer on high speed, slowly add hot syrup; once you begin to pour do not stop.
Continue beating until mixture begins to lose its gloss and will hold its shape.
Stir in vanilla.
Scrape entire batch onto waxed paper lined pan or, using two spoons, quickly spoon candy onto waxed paper.
Category:Cathy's Recipes
Category:Candy Recipes
Category:Egg white Recipes
Category:Light corn syrup Recipes
Category:Brown sugar Recipes