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Ingredients
- 2 c. sugar (white or brown)
- 1/2 c. syrup (dark or light)
- 1/2 c. water
- 2 egg whites, beaten
- 1 tsp. vanilla
Method
- Combine sugar, water and syrup.
- Insert thermometer in pan. Stirring constantly, on high, heat until it comes to a boil.
- Do not stir again.
- Cook to 242°.
- Remove from heat and drizzle 1/3 into egg whites, beating constantly.
- Return syrup to heat and cook to 265°.
- Drizzle into egg whites.
- Add vanilla.
- Beat until it begins to lose its gloss and will stand up when dropped by spoonfuls onto waxed paper.
