3 cups granulated sugar - 700 mL
1/2 cup white corn syrup - 125 mL
3/4 cup hot water - 175 mL
1/8 tsp salt - 0.5 mL
2 egg whites (large) room temperature - 2
1 tsp vanilla - 5 mL
1/2 cup candied red and green cherries cut up - 125 mL
Measure sugar, corn syrup, water and salt into three quart (3 L) heavy saucepan. Heat and stir constantly as you slowly bring it to a boil. Sugar should be dissolved before it starts to boil. Boil without stirring until candy thermometer reaches hard ball stage or until a small spoonful dropped in cold water forms a hard ball that is still pliable and plastic-like. Meanwhile, beat egg whites in a large bowl until stiff. Pour hot syrup mixture in a thin stream over beaten egg whites, beating continually. Beat until fairly stiff and it looses its gloss. A small amount dropped on a saucer should hold its shape. Quickly stir in vanilla and cherries. Work quickly with greased spoons and drop onto greased paper. Makes 36 drops
So white with red and green flecks peeking through.
Submitted by Sadie Ramsay, Tyne Valley R.R. 2, P.E.I.