Skill required: Confident Beginner
1 3/4 cups granulated sugar
2 tablespoons light corn syrup
1/4 cup water
6 large egg whites, room temperature
1. Bring 1 1/2 cups sugar, the corn syrup and water to a boil, stirring until sugar has dissolved.
2. Wash down sides of pain with a wet pastry brush to prevent crystals from forming until mixture reaches 230 degrees - about 5 minutes. You'll need a candy thermometer for this. Remove from heat.
3. With whisk attachment on mixer, beat egg whites on medium speed until soft peks form.
4. Gradually beat in remaining 1/4 cup sugar, 1 tablespoon at a time.
5. Reduce speed to medium-low and pour syrup in a slow, steady stream down side of bowl.
6. Raise speed to high and beat until thick, shiny, and cooled - about 7 minutes. Use immediately.
Yield: @ 8 cups
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