INGREDIENTS:
3 cups sugar
2/3 cup corn syrup
1/3 cup cold water
2/3 cup chopped dried apricots
2 egg whites
1 teaspoon vanilla
1 cup chopped walnuts
METHOD:
In a large saucepan, combine sugar, water, and syrup. Bring mixture to a boil, and cover the pot for three minutes to wash down crystals on sides of the pan. Remove lid and continue boiling until mixture reaches 252F (hard ball stage).
As the syrup is cooking, beat 2 egg whites until stiff in a large mixing bowl. When the syrup is ready, pour the syrup slowly into the beaten egg whites, beating constantly. Continue beating until the mixture holds its shape and appears rather dull. Add nuts and apricots. Spread mixture in a well-buttered 9 x 13 pan. Cool. Cut into 1-inch cubes.
SOURCE: Recipe courtesy of B & R Farms, from Elsie Rossi’s sister.
