Wednesday, April 16

Divinity

3 c. sugar

¾ c. light Karo syrup

1 c. water

3 egg whites (at room temperature)

1 t. vanilla

1 c chopped pecans

Mix the sugar, corn syrup and water in a heavy saucepan. Cook over low heat and stir just until sugar dissolves. Cover and cook over medium heat for 2 minutes to wash down sugar crystals from the sides of the saucepan.

Uncover and cook, without stirring, until mixture boils and reaches hard ball stage (260 °F on candy thermometer).

Beat egg whites in a large bowl until stiff peaks form. With electric mixer running at high speed, pour the hot sugar syrup in a thin stream over the egg whites. Add vanilla and continue beating until mixture begins to hold its shape (should be about 3 or 4 minutes). Stir in pecans. Candy may be tinted with few drops of food coloring, if desired (though I find this to be gilding the lily).

Drop by tablespoonfuls onto waxed paper. Allow to cool. Makes about 5 dozen pieces (approximately 2 pounds of candy).