Divinity Recipe
2 2/3 C. sugar
2/3 C. light corn syrup
1/2 C. water
2 egg whites
1 t. vanilla
2/3 C. coarsely chopped nut
Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in
2-quart saucepan over low heat, stirring constantly, until sugar is dissolved.
Continue cooking, without stirring, to 260� F. on candy thermometer or until
small amount of mixture dropped into very cold water forms a hard ball that
holds its shape but is pliable.
Beat egg whites in medium bowl with electric mixer on high speed until stiff
peaks form. Continue beating while pouring hot syrup in a thin stream into egg
whites, beating constantly on medium speed. (For best results, use electric
stand mixer, not a portable handheld mixer since beating time is about 10
minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape
and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir
in nuts.
Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature
at least 12 hours, turning candies over once, until candies feel firm. Store in
airtight container.
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