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1 pkg. Betty Crocker fluffy white frosting mix
1/3 cup light corn syrup
1 tsp. vanilla
1/2 cup boiling water
1 pkg. (16 oz) confectioners' sugar
1 cup chopped nuts
In small mixer bowl, combine frosting mix (dry), corn syrup, vanilla and boiling water. Beat on highest speed until stiff peaks form, about 5 minutes. Transfer to large mixer bowl; on low speed, gradually blend in sugar. Stir in nuts.
Drop mixture by teaspoonfuls onto waxed paper. When outside of candy feels firm, turn over; dry at least 12 hours. Store candy in airtight container.
5 to 6 dozen candies
Peppy Mints:
Substitute 1/2 teaspoon peppermint extract for the vanilla and 1 cup crushed peppermint candy for the nuts. If you wish, tint with few drops green food color.
Spanish Crunch:
Substitute dark corn syrup for the light and salted shelled Spanish peanuts for the nuts.
Candied Cherry Delights:
Substitute 1 tsp. almond extract for the vanilla and 1 cup chopped candied cherries for the nuts. If you wish, tint with a few drops red food color.
1/3 cup light corn syrup
1 tsp. vanilla
1/2 cup boiling water
1 pkg. (16 oz) confectioners' sugar
1 cup chopped nuts
In small mixer bowl, combine frosting mix (dry), corn syrup, vanilla and boiling water. Beat on highest speed until stiff peaks form, about 5 minutes. Transfer to large mixer bowl; on low speed, gradually blend in sugar. Stir in nuts.
Drop mixture by teaspoonfuls onto waxed paper. When outside of candy feels firm, turn over; dry at least 12 hours. Store candy in airtight container.
5 to 6 dozen candies
Peppy Mints:
Substitute 1/2 teaspoon peppermint extract for the vanilla and 1 cup crushed peppermint candy for the nuts. If you wish, tint with few drops green food color.
Spanish Crunch:
Substitute dark corn syrup for the light and salted shelled Spanish peanuts for the nuts.
Candied Cherry Delights:
Substitute 1 tsp. almond extract for the vanilla and 1 cup chopped candied cherries for the nuts. If you wish, tint with a few drops red food color.
