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Directions:
Combine sugar, light corn syrup, and water in a heavy saucepan and cook over medium high heat to boiling stirring constantly with a wooden spoon to disolve sugar, about 5-7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to the side of the pan. Cook over medium heat without stirring, till the thermometer reads 260°F, hard ball stage about 15 minutes. Mixture should boil at a moderate steady rate over the entire surface. Remove from heat and remove candy thermometer from the pan. Immediately beat egg whites with a stand mixer on medium speed untill stiff peaks form. Then gradually pour hot mixture in a thin stream over the egg whites while continue to mix on high, scraping the sides about 3 minutes. Add vanilla, crushed peppermint candy, and red food color. Continue to mix until the mixture starts to lose its gloss. When mixers are lifted, the mixture should fall in a flat ribbon but mound on itself and not disappear into the rest of the mixture, about 3-5 minutes. Quickly drop from a teaspoon onto a baking sheet lined with wax paper. (If mixture gets too stiff to stir with a spoon, beat in hot water a few drops at a time.) Store tightly covered for up to 4 days. |
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