Recipe by Georgia Bishop, Upper Arlington, Ohio
First place, Candies (Divinity), 2017
Baking temperature: n/a
Baking time: n/a
Yield: 30
Ingredients
- 2 ½ c sugar
- ½ c light corn syrup
- ½ c water
- ¼ t salt
- ½ c chopped pecans
Instructions
- 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 whites until stiff peaks form
- 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
- Gently stir in the chopped nuts
- Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece
- Let cool
- Store in airtight container