Magic Christmas Candy
(Four wonderful candies all from one recipe)
4 c. sugar
1 1/3 c. water
1 c. light corn syrup
4 egg whites
Pinch of salt
1 t. vanilla
For variations:
2 squares unsweetened chocolate
2 t. butter
Oil of peppermint
Green coloring
1/2 c. shredded coconut
1/4 c. candied fruits
1/4 c. chopped nuts
Confectioners sugar for rolling
In one sauce pan combine 1 c of the sugar and 2/3 c. of the water; place over low heat, stirring until sugar is dissolved. Cook without stirring until syrup forms a soft ball in cold water (238 degrees F.) Just before syrup reaches the soft ball stage beat egg whites stiff; gradually add syrup beating after each addition; beat until slightly thickened In another sauce pan cook together at the same time the remaining 3 c. sugar and 2/3 c. water and 1 c. corn syrup. Follow directions for first syrup but cook until it will make a light cracking sound as it hits the bottom when a little is dropped into cold water (270 degrees F.). Gradually beat this syrup into first mixture; add salt and vanilla. Let cool, beating occassionally until creamy. Divide into 4 deparate bowls.
To contents of first bowl add 2 squares unsweetened chocolate and 2 t. butter, melted.
To contents of second bowl add a few drops of oil of peppermint and green coloring.
To contents of third bowl add 1/2 c. medium shredded coconut.
To contents of 4th bowl add 1/4 c. candied fruits and 1/4 c. nuts, both chopped fine.
Beat candy in each bowl until it loses its gloss. Put out on board which has been lightly dusted with confectioners sugar. Dust hands lightly with confectioners sugar and shape candy into rolls; wrap in waxed paper and place in refrigerator to set.
To serve: Slice rolls about 1/2 inch thick.
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