|Sugar||2 Cup (32 tbs)|
|Light corn syrup||2⁄3 Cup (10.67 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Egg whites||1⁄3 Cup (5.33 tbs) (About 2)|
|Almond extract||1⁄2 Teaspoon|
|Unsweetened chocolate squares||2 Ounce, melted (2 Squares)|
|Candied cherries||1⁄2 Cup (8 tbs), chopped|
|Toasted blanched almonds||3⁄4 Cup (12 tbs), chopped|
Line an llx7-inch pan with aluminum foil and butter it; set aside.
Combine the sugar, syrup, and water in a 1 1/2 quart saucepan; stir until sugar is moistened.
Wash down crystals from sides of pan with a pastry brush dipped in water.
Cover and bring to boiling.
Uncover, wash down any crystals, and set candy thermometer in place.
Cook without stirring until the thermometer registers 270Â°F.
Meanwhile, beat egg whites with salt until stiff, not dry, peaks are formed.
When syrup reaches required temperature, set aside to let bubbles subside.
Wash crystals from pouring side and pour syrup over egg whites in a steady stream, beating constantly until all the syrup is added.
Using a wooden spoon, stir in extract, chocolate, cherries, and almonds.
Beat by hand until mixture will fall in large chunks.
Turn into prepared pan and level mixture.
Let stand overnight before cutting.
Cut into pieces and wrap each.