Ingredients
18
18 servings
- •1 cup confectioners' sugar for dusting
- •2 cups white sugar
- •1 tablespoon light corn syrup
- •1.25 cups water, divided
- •4 tablespoons unflavored gelatin
- •2 egg whites
- •1 teaspoon vanilla extract
Instructions
- Dust a 9x9 inch square dish generously with confectioners' sugar.
- In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
- In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.
Nutritional Facts
Per 18 servings
- Calories: 118
- Carbohydrate: 30g
- Protein: 0g
- Sugar: 29g
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