|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.
Serving size: Complete recipe
Calories 4485 Calories from Fat 1658
% Daily Value*
Total Fat 194 g297.9%
Saturated Fat 143.7 g718.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1031.3 mg43%
Total Carbohydrates 702 g233.9%
Dietary Fiber 44.2 g176.9%
Sugars 566.8 g
Protein 38 g76.3%
Vitamin A Vitamin C 6%
Calcium 19.7% Iron 44.9%
*Based on a 2000 Calorie diet