Rating: 3.33 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

This recipe is used to create our Peppermint House.

Martha Stewart Living, December 2009

Gallery

Recipe Summary test

Yield:
Makes about 4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 3/4 cup sugar, the water, and corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Increase heat to medium-high, and bring to a boil. Cook until syrup registers 230 degrees on a candy thermometer.

    Advertisement
  • Meanwhile, beat egg whites with a mixer on medium speed until soft peaks form, 2 to 3 minutes. With machine running, add remaining tablespoon sugar, and beat to combine.

  • Once sugar syrup reaches 230 degrees, immediately remove from heat. With mixer on medium-low, pour syrup down side of bowl into egg-white mixture. Increase speed to medium-high, and beat until mixture is completely cool and stiff peaks form, about 7 minutes. Use immediately.

Advertisement

Reviews

3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0