Our Recipes

In 2 qt pan mix sugar, syrup, water and salt. Place on stove over medium heat, stirring occasionally until mixture reaches 248 degrees on candy thermometer.

Beat egg whites in a large bowl until stiff. While still beating the egg whites, slowly pour 1/2 of the hot syrup mixture into the large bowl.

Place the remaining portion of the syrup on the stove and reheat to 272 degrees on the candy thermometer. Stirring occasionally

Remove the pan from the heat and slowly pour the rest of the syrup over the egg mixture while continuing to beat the mixture.

Mixture will lose its glossy look and become stiff.

Drop by teaspoon onto wax paper and allow to cool.