Ingredients Jump to Instructions ↓

  1. 2 egg whites at room temperature

  2. 2 1/2 cups sugar

  3. 1/2 cup light corn syrup

  4. 1/4 tsp salt

  5. 1/2 cup water

  6. 3/4 tsp vanilla extract

  7. 1/2 cup dried cranberries

Instructions Jump to Ingredients ↑

  1. Line a large baking sheet with parchment paper.

  2. Beat egg whites in a large bowl with an electric mixer until soft peaks form.

  3. Combine sugar, corn syrup, salt and water in a medium heavy-bottomed saucepan.

  4. Heat on medium heat and stir only until sugar dissolves.

  5. Insert a candy thermometer into pan, turn up heat to medium-high and continue to cook mixture without stirring.

  6. As the temperature approaches 250 degrees, so between soft- and hard-ball stages, continue beating egg whites until stiff peaks form.

  7. When the thermometer in the pan of syrup reads 260 degrees, remove from heat.

  8. Carefully pour hot syrup in a thin stream, followed by vanilla, over the egg whites, beating constantly at high speed until the mixture loses its gloss and becomes stiffer. This may take up to 8 minutes.

  9. Stir in cranberries with a wooden spoon; then, using a tablespoon, spoon small mounds of the mixture on to the lined baking sheet; allow to cool and set.

  10. Makes about 24-30 pieces


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