Directions:
- Place egg whites in a large stand mixer bowl; let stand at room temperature for 30 minutes. Meanwhile, line three 15-in. x 10-in. x 1-in. pans with waxed paper; set aside.
- In a heavy saucepan, combine sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 260° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form.
- Slowly pour hot sugar mixture in a thin stream over egg whites, beating constantly. Add vanilla. Beat until candy loses its gloss and holds its shape, about 5-6 minutes. Immediately stir in crushed candies and food coloring if desired. (Do not overmix, or candy will get stiff and crumbly.)
- Quickly drop by heaping tablespoonfuls onto prepared pans. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature. Yield: 3 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 47.34 Kcal (198 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 6.25mg | 0% | |
| Potassium | 3.38mg | 0% | |
| Total Carbs | 12.08g | 4% | |
| Sugars | 11.91g | 48% | |
| Protein | 0.2g | 0% | |
| Calcium | 1.2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 219.18 Kcal (918 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 28.92mg | 0% | |
| Potassium | 15.63mg | 0% | |
| Total Carbs | 55.92g | 4% | |
| Sugars | 55.13g | 48% | |
| Protein | 0.93g | 0% | |
| Calcium | 5.4mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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