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Add a photoServings: 12
Ingredients
- 2 c. sugar
- 2/3 c. light corn syrup
- 1/3 c. water
- 1/3 c. (about 2) egg whites
- 1/8 teaspoon salt
- 1/2 teaspoon almond extract
- 2 ounce unsweetened chocolate, melted
- 1/2 c. candied cherries, minced
- 3/4 c. toasted blanched almonds, minced
Directions
- 1. Line an 11"x7" pan with aluminum foil and butter it, set aside.2. Put together sugar, syrup and water in a 1 1/2 qt saucepan; stir till sugar is moistened. Wash down crystals from sides of pan with a pastry brush dipped in water. Cover and bring to boiling. Uncover, wash down any crystals and set candy thermometer in place. Cook without stirring till thermometer registers 270 degrees.
- 3. Meanwhile, beat egg whites with salt till stiff, not dry, peaks are formed. When syrup reaches required temperature, set aside to let bubbles subside. Wash crystals from pouring side and pour syrup over egg whites in a steady stream, beating constantly till all the syrup is added.
- 4. Using a wooden spoon, stir in extract, chocolate, cherries and almonds. Beat by hand till mix will fall in large chunks.
- 5. Put into prepared pan and level mix. Cover. Let stand overnight before cutting. Cut into pcs and wrap each piece.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 12 servings | |
| Calories 291 | |
| Calories from Fat 59 | 20% |
| Total Fat 7.1g | 9% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Potassium 108mg | 3% |
| Total Carbs 59.27g | 16% |
| Dietary Fiber 1.9g | 6% |
| Sugars 46.84g | 31% |
| Protein 2.63g | 4% |
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