- 2-½ cups granulated sugar
- ½ cup light corn syrup
- ½ cup water
- 2 egg whites
- ¼ teaspoon salt
- 2 teaspoons vanilla
- 1 cup chopped walnuts
In a saucepan, combine sugar and corn syrup, salt and ½ cup water. Cook until sugar dissolves. Cover and cook one minute more or until sugar crystal on sides of pan are melted. Uncover and bring to boil without stirring or until temperature is 240F on a candy thermometer or till mixture makes softball in cold water.
Meanwhile beat egg whites until stiff peaks form.
When the mixture reaches 260F on a candy thermometer, gradually add in the egg whites, using an electric mixer on high speed.
Add nuts and vanilla and beat for 5 minutes or until the mix holds its shape.
Pour in buttered dish and let set. When ready, turn out onto cutting board and carefully cut the fudge into bite-size pieces.
Alternatively, use two spoons to drop dollops onto buttered baking tray