2 1/2 c Sugar Beaten
1/2 c Light Corn Syrup 1 1/2 c Pecans — finely chopped
1/2 c Water 1/2 ts Vanilla Extract
2 Egg Whites — stiffly
Mix sugar, syrup, and water. Boil until a few drops placed in a cup
of cold water form a soft ball when rolled between thumb and second
finger (235 F on candy thermometer). Then pour half the boiling
mixture over the stiffly beaten egg whites and stir. Return remaining
half of mixture to the heat and boil until a few drops placed in a
cup of cold water for a hard ball (260 F on candy thermomter).
Combine with egg white mixture. Working fast, add nuts and vanilla,
and drop by rounded tsp on a buttered cookie sheet. Let fudge set at
room temperature. Yield: about 1 pound.
Yields
1 servings