Rainbow for Girls
- 2 cups sugar
- 1/2 cup white Karo
- 1/2 cup water
- pinch of salt
Place in saucepan over low heat. Stir until sugar is dissolved, then cook without stirring until syrup forms very firm ball when dropped in cold water (to 252° candy thermometer). Just before the syrup reaches this stage, beat 2 egg whites, until stiff, but not dry. Pour syrup in a very fine stream over beaten whites, beating constantly while pouring. Do not scrape bottom of pan. Continue beating until mixture holds its shape well.
- 1 tsp vanilla
- chopped nuts or cherries or both, if desired
Drop quickly from tip of spoon onto waxed paper in individual peaks or turn into greased pan and cut in squares when firm.