2 1/2 cups sugar 1/4 teaspoon salt
1/2 cup light corn syrup syrup
2 egg whites
1/2 cup water
1 teaspoon vanilla
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Combine sugar, corn syrup, water and salt in 2 qt. heavy saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. If sugar crystals form on sides of pan, wipe them off. Reduce heat and cook without stirring until temperature reaches firm ball stage (248 degrees).
Just before candy mixture reaches 248 degrees, beat egg whites until stiff, but not dry. Slowly pour about half of the hot mixture over egg whites, beating constantly with electric mixer at medium speed.
Continue to cook remaining syrup to the soft crack stage (272 degrees). Beating constantly, pour hot mixture, a tablespoonful at a time, over egg white mixture, beating well after each addition. Continue beating until mixture begins to lose its gloss and a small amount dropped from a spoon holds soft peaks. If mixture becomes too stiff for mixer, beat with wooden spoon. Mix in vanilla. Drop by teaspoonfuls onto waxed paper.
You can either make the snowy white divinity or tint it mint green with food coloring and top with a walnut or pecan half.
NOTE: Always use Domino sugar. Most other sugars have added ingredients that can ruin candy. Also make it on a sunny day, they turn out better that way.
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