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Category: Candy
Prep Time: Cook Time: Total Time:
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites room temperature
1 teaspoon vanilla
1/2 cup chopped pecans
Directions:
In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form. ...*see note
When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
Add vanilla and beat until candy holds its shape, 4-5 minutes.
Stir in the chopped nuts or cherries, if desired.
(If you like black walnuts, try a few instead of other nuts.)
Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.
Let cool.
*note... important to make sure egg whites are room temperature before beating.
I have always been told that you never make this on a rainy day or if kitchen is humid.
I find this is very true.
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Divinity
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Category: Candy
Prep Time: Cook Time: Total Time:
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites room temperature
1 teaspoon vanilla
1/2 cup chopped pecans
Directions:
In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form. ...*see note
When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
Add vanilla and beat until candy holds its shape, 4-5 minutes.
Stir in the chopped nuts or cherries, if desired.
(If you like black walnuts, try a few instead of other nuts.)
Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.
Let cool.
*note... important to make sure egg whites are room temperature before beating.
I have always been told that you never make this on a rainy day or if kitchen is humid.
I find this is very true.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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