Rainbow Candy Recipe
Ingredients
| Sugar | 2 Cup (32 tbs) | |
| Light corn syrup | 1⁄2 Cup (8 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Salt | 1 Dash | |
| Egg whites | 2 | |
| Vanilla | 1 Teaspoon | |
| Red food coloring | 1 Teaspoon | |
| Green food coloring | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2266 Calories from Fat 3
% Daily Value*
Total Fat 0.34 g0.53%
Saturated Fat 0 g0%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 969.8 mg40.4%
Total Carbohydrates 536 g178.7%
Dietary Fiber 0 g
Sugars 449 g
Protein 47 g94.1%
Vitamin A Vitamin C
Calcium 6.3% Iron 0.74%
*Based on a 2000 Calorie diet
Directions
1) Grease a cookie sheet.
MAKING
2) In a saucepan, combine sugar, corn syrup, water and salt.
3) Cook, stirring to a boil.
4) Cook, without stirring, to a hard-ball stage.
5) In a bowl, add 1 egg and beat to soft peaks.
6) Slowly beat in half the hot syrup.
7) Add 1/2 teaspoon vanilla and enough red food coloring to tint the mix pink.
8) Beat till stiff enough to hold soft peaks.
9) Beat the remaining egg white to soft peaks.
10) Slowly beat in the remaining syrup.
11) Add in the remaining vanilla and tint pale green.
12) Beat till the candy is stiff enough to hold soft peaks.
13) Fold the green candy into the pink candy, gently enough to have it appear streaked.
14) Drop by spoonfuls onto the cookie sheet.
15) Swirl the tops of the mounds to form peaks.
SERVING
16) Serve as a snack.
Chef
