Creamed Walnuts

Ingredients

• 1 count Large egg white (From one large egg)
• 0.5 tablespoon Cold water
• 0.75 teaspoon Vanilla extract
• 2 cups Confectioners' sugar (Approximately 225g (8 oz). Original recipe calls for 1 lb (approx. 4 cups).)
• 1 cup English walnut halves (Approximately 100g, for topping)

Instructions

1. 1Ensure your mixing bowl is clean and dry. Line a baking sheet or plate with parchment paper for setting the candies.
2. 2In the medium-sized bowl, combine the egg white, cold water, and vanilla extract. Beat with a fork or whisk until the mixture is well blended and slightly frothy, which should take about 1 to 2 minutes.
3. 3Gradually add the confectioners' sugar, about ½ cup at a time, beating well with a sturdy spoon or electric mixer on low speed after each addition. Continue adding sugar until the mixture becomes very thick and stiff enough to knead by hand. You may not need all the sugar, or you might need a tiny bit more, depending on the size of your egg white and humidity.
4. 4Turn the stiff mixture out onto a clean, lightly sugared surface (or a silicone mat). Knead gently for 1 to 2 minutes until the mixture is smooth and pliable.
5. 5Take small portions of the mixture, about 1 teaspoon each, and roll them into smooth balls. Gently flatten each ball into a disc, approximately 1 inch (2.5 cm) in diameter and ¼ inch (0.6 cm) thick.
6. 6Place two English walnut halves opposite each other on top of each flattened candy disc, gently pressing them into the mixture to secure. Arrange the finished creamed walnuts on the prepared parchment-lined baking sheet or plate.
7. 7Let the creamed walnuts sit at room temperature for at least 1 hour, or until the exterior is firm to the touch. For best results and a firmer texture, allow them to set for several hours or overnight before serving or storing.