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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Boil sugar, sirup, salt, and water to firm ball stage (248 F). Pour slowly,
beating constantly, over stiffly beaten egg whites. Beat until candy begins
to stiffen. Add candied cherries, flavoring, and nuts. Drop by
teaspoonfuls onto waxed paper, or pour into well-buttered pans. When cold
cut in squares.
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