| In
a large saucepan over low heat, combine the sugar, water and
corn syrup. Cook the mixture until it reaches the soft ball
stage, 238º on a candy thermometer.
In a
mixing bowl, combine the egg whites and salt. Beat the egg
whites until stiff peaks form. With the mixer running, slowly
add the cooked syrup into the egg whites.
Pour
the mixture into another large saucepan over medium heat.
Cook the candy mixture while beating constantly, until the
mixture sticks to the sides of the pan and stiff peaks form,
about 10 minutes.
Remove
the pan from the heat and stir in the vanilla, nuts, cherries
and pineapple.
Spread
the candy in a greased glass baking dish and let cool to room
temperature. Cut into serving squares. Store in an airtight
container.
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