Put sugar, syrup and water in a thick sauce pan. Stir it while it dissolves over fire. Let it boil without stirring to the hard ball stage (250 degrees on a candy thermometer). While this mixture is cooking beat the egg whites stiffly. When the syrup is ready, pour very slowly over the egg whites, beating constantly until creamy and glossy on top. Add nuts and flavoring. Pour into butter platter. Let it sit until ready to cut.
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