This is really a kind of meringue. Before starting to make the candy, it is a good idea to cut twelve small pieces of parchment paper or aluminum foil (about two inches square) and have them ready. When the papers are cut, you are ready to begin making the candy.
What You Need:
1 egg white
⅓ teaspoon vinegar
⅓ teaspoon cream of tartar
½ teaspoon vanilla
⅓ cup granulated sugar
12 nut meats, or 12 pitted dates
How to Make It:
Combine the egg white with the cream of tartar and beat until the mixture will stand in soft peaks. Continue beating, and gradually add the sugar, then the vinegar and vanilla. (Mixture may be colored at this point, if you wish, with five drops of cake coloring.) When the mixture will stand alone in rather stiff peaks, it has been beaten long enough.
Put your twelve pieces of paper on a cookie sheet. Then drop the nut meats, or dates, into the egg mixture, one at a time. When the nut or fruit is thoroughly covered, lift it out with a fork and put it on one of the brown papers. Place the cookie sheet in the oven and bake at a very low heat for one hour.
This confection keeps well and may be made in advance if you want to pack it in boxes of candy for Christmas presents.