Ryzon Nut Candy

Ingredients

• 3 level cupfuls (i>^ pounds) sugar
• 1 cupful (}4 pint) corn syrup
• yi cupful (i gill) water
• 2 egg whites
• I level teaspoonful Ryzon
• yi level teaspoonful salt
• I level cupful(Xpound)choppednutmeats
• I teaspoonful almond extract
• I teaspoonful lemon extract
• I teaspoonful vanilla extract

Method

1. 1

   Put into a saucepan, sugar, syrup and water and boil until the syrup forms a soft ball when tried in cold water, or 240° F. by candy thermometer.

2. 2

   Add salt and Ryzon to eggs and beat to a stiff froth.

3. 3

   Take syrup from fire and add eggs, a tablespoonful at a time, until all has been added, beating constantly.

4. 4

   When mixture begins to thicken, add nuts and extracts, and beat until creamy.

5. 5

   Pour into a deep buttered pan and allow to cool.

6. 6

   Cut in cubes when cold.

7. 7

   This candy is best when it has been allowed to stand for three days.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 67. The excerpt below is the record exactly as published.

RYZON NUT CANDY 3 level cupfuls (i>^ pounds) sugar. 1 cupful (}4 pint) corn syrup. yi cupful (i gill) water. 2 egg whites. I level teaspoonful Ryzon. yi level teaspoonful salt. I level cupful(Xpound)choppednutmeats. I teaspoonful almond extract. I teaspoonful lemon extract. I teaspoonful vanilla extract

Cook this with the app: pantry check, scaling, and the assistant.