from Great-Aunt Cordelia Lacaff, Grammy’s younger sister

Full disclosure: this is not a recipe for beginners.

As with pralines and meringues, don’t try this recipe when it’s very humid or when it’s a very low pressure day, or during thunderstorm-watch days. And as with all candy recipes, make sure you have a good candy thermometer and that it’s working before you start.

• 2 cups sugar
• ½ cup corn syrup
• ½ cup hot water
• 2 egg whites
• 1 ½ teaspoons vanilla extract
• ½ teaspoon salt
• Optional: chopped pecans or walnuts, chopped candied cherries, chopped citron (about 1 cup)

Combine sugar, corn syrup and water in large straight-sided saucepan; don’t let the bulb on the candy thermometer touch the bottom of the pan. Boil over medium to medium-high heat until sugar syrup reaches soft ball stage.

While syrup is cooking, beat egg whites until stiff peaks form.

When sugar syrup reaches soft ball, pour it slowly and gradually into egg whites, beating constantly. When mixture reaches stiff-peak stage, add vanilla (and nuts or chopped fruits such as cherries or citron, if desired), and pour immediately into greased pan. Allow to cool completely before cutting.