My grandmother taught me to make this, using a hand (rotary, manual) mixer. She cooked the syrup while I beat the egg whites.It could take me 20 minutes to get the whites ready with that hand mixer! (I was about 7 years old). It sure tasted good when we were done. She used the same method to make cake frosting. I didn't realize until later that you had to cook the syrup to a higher temperature to get it to set right. Hi Rhonda, What a delightful memory, thanks for sharing. Sugar syrups are so magical, it is amazing the difference in confections that a little water, sugar and heat can make. ~ MJ

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