Sunday, November 11, 2018

Christmas Peppermint delights Candies

2 cups of granulated sugar
1/2 cup of light corn syrup
1/4 cup of water (not hot or cold)
2 large egg whites  (room Temperature)
1/3 teaspoon of salt
1 teaspoon of vanilla
3/4 cups of chopped hard peppermint candy or canes

Mix together sugar, corn syrup, water, and salt in a 2-quart saucepan;  Place pan over medium/high, and cook, gently stirring occasionally with a wooden spoon until you see the sugar dissolving and mixture boils. Once the sugar syrup is clear and thick, cook, without touching with a spoon until it reaches 255°F (hard-ball consistency), about 6 to 8 minutes.  Remove from heat.
Place egg whites in a bowl and whisk,  beat the egg whites on medium speed until foamy. Increase speed to high, and beat until egg whites are thick and hold a soft peak.
Set mixer on low speed, carefully pour the hot syrup into beaten egg whites, pouring slowly  (Do not scrape the pan).
Increase the speed of the mixer to high, and continue beating until syrup is well mixed into the egg whites, scraping down sides of the bowl, add vanilla. Continue beating on high speed until the mixture is thick enough to hold its shape, 6 to 10 minutes.
Mix in 1⁄2 cup chopped peppermint candy, and beat on medium speed just until combined throughout the mixture.
Scoop mixture into small balls of candy (about 1 tablespoon each), placing them on a baking sheet lined with parchment paper or wax paper, and don’t have them touching one another.
Top candies quickly with leftover chopped peppermint and let cool, until set about 1 to 2 hours.
Once all set place candies to an airtight container/tin, place parchment paper/wax paper between layers.

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