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Divinity CandyCakes, Cookies & Candy
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Submitted by In memory of O Clavery
on Saturday, November 16, 2002
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| Makes: | |
| Prep Time: | 35 minutes |
| Cook Time: | not available |
| Ready In: | 35 minutes |
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A rich wonderful tasting candy; really popular around fall and the Christmas holiday. Great for gift-giving. |
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| Ingredients |
| 3 egg whites |
3 cups sugar |
| 2/3 cup Karo syrup clear |
1/2 cup water |
| 1 cup pecans chopped |
1 tsp cream of tartar |
| 1 tsp vanilla |
1/2 tsp salt |
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| | | Directions | Combine sugar, salt, Karo syrup, and water in a 2-quart
saucepan. Cook over medium heat, stirring constantly, until
sugar dissolves and mixture boils.
Continue cooking, without stirring, to 250 degrees (hard ball stage). Or until a small amount of syrup dropped into cold water separates into threads which feel hard but not brittle (soft crack stage). Wipe crystals from side of pan now and then with a fork wrapped in a damp cloth.
Remove from heat. Immediately beat egg whites and cream of tartar in large mixer bowl until stiff peaks form.
When syrup reaches soft crack stage, gradually and slowly pour in a thin stream of the syrup into egg whites, beating at high speed with the mixer until all the syrup is mixed with the egg whites approximately 5 minutes. Add vanilla and beat until candy begins to hold its shape and lose its gloss. Stir in pecans.
Drop by teaspoon pushing off with a second spoon onto waxed paper-covered baking sheet. If divinity becomes too stiff, add a few drops of hot water. (Divinity should be about the size of a 2 inch ball). Store in airtight container.
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