Ingredients
Instructions
- Combine sugar, corn syrup and water in saucepan.
- Cook over medium heat until candy thermometer registers at 260°F.
- In an electric mixer, beat egg whites to form stiff peaks.
- When sugar reaches 260°F pour slowly in a thin stream into egg whites, while mixer is running.
- Add extracts and beat on medium speed for 13 minutes; then fold in candied fruit, if using, and mix for another 2 minutes.
- Now fold in 1/2 cup sliced almonds.
- Pour mixture in buttered and lightly dusted floured 9" pan.
- Top with remaining almonds.
- Let sit overnight and then cut into pieces.
- Serve on a "festive" decorated plate.