Mrs Floyds Divinity Candy Recipe 435

Steps:

• Combine sugar, corn syrup, 3/4 cup water and salt in 2-quart glass casserole. Microwave on high for 19 minutes, stirring every 5 minutes or to 260°F on candy thermometer. Beat egg whites until very stiff. Pour hot syrup gradually over egg whites, beating at high speed for about 12 minutes or until thick and candy begins to lose gloss. Fold in vanilla pecans. Drop by spoonfuls onto waxed paper.

Steps:

• Cook first 4 ingredients in a heavy 2 quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248°F (about 15 minutes). Remove syrup mixture from heat. Beat egg whites at high speed with an electric mixer until stiff peaks form. Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about 5 minutes. Cook remaining half of syrup over medium heat, stirring occasionally, until a candy thermometer registers 272°F (about 4 to 5 minutes). Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6 to 8 minutes). Stir in 1 cup chopped pecans. Drop mixture quickly by rounded teaspoonfuls onto lightly greased wax paper. Garnish on top with pecan halves if desires. Yield: 4 dozen Tips to make perfect Divinity: - The syrup mixture should bubble on the surface. Be sure to keep an eye on the thermometer because the temperature of the syrup rises quickly. - The process used when beating egg whites is as important as cooking recipes at the proper temperature. Star with a clean bowl. Any greasy residue in the bowl can reduce the volume of beaten egg whites. When egg whites are beaten properly, stiff peaks with form. - Pour in the syrup mixture in a slow, steady stream, beating constantly. - Use a butter wrapper to lightly grease wax paper. Get a partner, and you both should use two teaspoons to drop the candy, dipping from the bottom of the bowl and working gradually to the top. (The candy starts to harden first from the bottom of the bowl.)

Steps:

• Line a cookie sheet with waxed paper or parchment paper.
• In a 2 quart saucepan, heat the sugar, corn syrup, and water over low heat until sugar is dissolved. Stir constantly. You'll want to heat this mixture to 260 F on a candy thermometer.
• Before the candy reaches 260, start beating the egg whites in a stand mixer on high speed until stiff peaks begin to form.
• When the sugar mixture reaches 260 F, slowly pour it into the beaten egg whites. Beat the mixture on high speed.
• Beat until the mixture is no longer glossy and holds it's shape. This could take about 8 minutes.
• Fold in vanilla and nuts.
• Spray 2 spoons with non stick cooking spray. Using these spoons drop by tablespoonfuls onto the lined cookie sheets.
• Work quickly as the divinity sets up fast.
• Let set for about 1 hour.
• Store in an airtight container.