Very pleased with this-turned out awesome. This is a recipe I have had in my files for a very long time, (dated 1983) and just never got around to making it-after making all of my regulars each Christmas.
I decided to add just a few drops of green food dye along with mixed candied fruits Recipe:
2 1/2 cups white sugar
1/2 cup light corn syrup
1/2 cup water
1/4 tsp salt--I omited this as I saw salt added to the corn syrup
2 egg whites
1 tsp vanilla
3/4 cup candied fruits or dried fruits chopped optional
1/2 cup chopped nuts optional
Just a note-I whipped up the egg whites first so they would be ready when the candy syrup came off the stove.
In a heavy 2 quart saucepan stir together the sugar, corn syrup, water, salt. clip candy thermometer to side of pan cook and stir over medium high heat til sugar dissolves. avoid splashing the syrup on sides of pan.
Cook without stirring to 260 degrees f or hard ball stage. remove from heat. immediatly beat egg whites at high speed til stiff peaks form
remove the thermometer and gradually pour hot syrup in a thin stream over egg whites beating at high speed. add syrup slowly to ensure proper blending
add vanilla and a few drops food coloring if desired, beat at high speed for 4 to 5 minutes til candy holds its shape when beaters are lifted-mixture falls in a ribbon but mounds on itself.
if candy is beaten enough mixture will stay mounded in a soft shape when a spoonful is dropped onto waxed paper. if mixture flattens out, beat 1/2 to a minute more. the mixture is overbeaten if it is stiff to spoon and surface is rough. if mixture is too stiff, beat in hot water a few drops at a time until the candy is a softer consistency
when the candy holds its shape stir in fruits and nuts if desired. quickly drop candy by teaspoonfuls onto waxed paper. cool store tightly covered. makes 40 pieces.
I may have under beaten mine just a tiny bit as the candy flattened out a little, but I didn't want to over beat it.
It tastes heavenly