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Ingredients
- 3 c. light brown sugar
- 1/4 tsp. salt
- 3/4 c. water
- 2 egg whites
- 1 tsp. vanilla
Method
- Dissolve sugar and salt in water. Cook, without stirring, to 225° on the candy thermometer or until hard ball stage.
- Remove from heat and pour gradually over beaten egg whites.
- While beating constantly, add vanilla. Continue beating until candy cools and will hold shape.
- Next drop by teaspoonfuls on wax paper or spread into buttered pan and cut into squares.
