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1 1/2 cups firmly packed light brown sugar
1/2 cup water
1 teaspoon vinegar
1 egg white
1/2 cup chopped nuts or coconut
1/2 teaspoon vanilla extract
Put brown sugar, water and vinegar into a saucepan. Clip a candy thermometer to the side of the saucepan. Cook to the firm ball stage (244 degrees F).
Meanwhile, beat egg white until stiff but not dry.
Pour syrup slowly over the egg white, beating until creamy.
Add nuts or coconut and vanilla extract.
Drop by teaspoonsful on wax paper or spread in an 8-inch square buttered pan and cut into squares.
Makes about 1 pound.