Ingredients:
3 cup sugar
3/4 cup white karo syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
1 cup walnuts, cut fine
Mix sugar, syrup and water together. Put on the stove and boil until soft ball stage. In a large bowl beat 2 egg whites until stiff. Pour 1/2 of the sugar mixture over the egg whites and continue beating. Put the remainder back on the stove and finish boiling to the hard snap stage. Pour over the first mixture and beat until stiff enough to drop by the teaspoonful. Add 1 teaspoon of vanilla and 1 cup of walnuts cut fine just before setting out on waxed paper. Drop into little puffy cloud pieces.
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Chocolate Carmels
Ingredients:
1 cup sugar
1/4 cup + 2 Tablespoon light corn syrup
pinch of salt
1 1/2 square unsweetened chocolate
1 can evaporated milk
1/2 teaspoon vanilla
Combine top 4 ingredients and 1/2 cup milk in a heavy saucepan. Stir constantly until mixture comes to a full boil. Gradually add remaining milk so boiling doesn't stop. Continue cooking stirring constantly. Cook to firm ball stage. (248 degrees F) Remove from heat. Stir in vanilla and pour into buttered square pan. Cool and cut into small squares.
