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Ingredient Checklist


Instructions Checklist
  • Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cups water in a small saucepan. Cook over medium-high heat until mixture registers 260 degrees on a candy thermometer.

  • Meanwhile, sprinkle gelatin over 3/4 cups water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Set aside.

  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until thick, about 10 minutes. Add 3-4 drops of food coloring and gently fold just a few times to create streaks, be careful not to over mix. Pour mixture into lined pan and let stand until firm, at least 3 hours or overnight. Cut into squares.


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