|Light corn syrup||1⁄2 Cup (8 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Egg whites||2 , stiffly beaten|
|Vanilla||1 1⁄2 Teaspoon|
|Peppermint flavoring||2 Drop (Few Drops Required)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Desiccated coconut||1 Cup (16 tbs) (Baker's Angel Flake, Premium Shred / Southern Style / Cookie Coconut)|
Combine corn syrup, sugar, salt and water in saucepan.
Cook and stir over medium heat, until sugar is dissolved.
Continue cooking, without stirring, until a small amount of syrup forms a hard ball in cold water€”or to a temperature of 262°F.
Then pour syrup slowly over beaten egg whites, beating constantly.
Beat until mixture begins to dull and hold its shape.
Add flavorings and nuts.
Drop from tip of tsp. into coconut on wax paper; roll to shape candy into a ball and to coat with coconut.
Decorate with maraschino cherries, if desired.