2 cups sugar
1/2 cup corn syrup
1/2 cup water
3/4 cup candied cherries
2 egg whites
3/4 cup blanched almonds,
1tbsp lemon or almond extract
Put the sugar, water and corn syrup into a saucepan. Stir it while it dissolves over the fire, then let it boil without stirring, to the light crack stage, 265 degrees. Whit it is cooking, beat the egg whites stiff and when the syrup is ready pour it over them. beating constantly. Beat until creamy add nuts, cherries, and extract and pour into buttered tins.
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