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Auntie Grace
This was truly heavenly candy, and that is where she is making it
now. Auntie Grace made the best Divinity ever, it was so light,
and melt in your mouth delicious.
3 c. Sugar
1/2 c. White Corn Syrup
1/2 c. Water
3 Egg Whites
1 tsp. Vanilla or Almond Extract
2 c. Pecans (chopped fine)
Bring sugar, syrup and water to a boil in a heavy 3 quart sauce
pan. Boil over high heat until it spins a thread from spoon to
pot, this would be the soft ball stage, 232 to 234 on a candy
thermometer.
Beat the egg whites in a mixing bowl until very stiff. Add 1/2 of
the syrup mixture to the egg white mixture, VERY SLOWLY with the
mixer on a high speed, scraping the sides of the bowl often. Keep
mixer on a low speed while the rest of the syrup cooks.
Place the other half of the syrup mixture on a low heat and let
boil until it reaches the hard crack stage, around 260-270 on a
candy thermometer and rings on the side of a cup when tested in
cold water. In other works it will make a hard ball and ring when
it hits the side of the cup.
Increase the mixer speed to high and slowly pour syrup over the
mixture. Add the vanilla or almond extract and continue to beat.
Stir sides with a spatula. Remove the beaters and fold the pecans
into the mixture stirring with the spatula until it begins to lose
its gloss. Drop by teaspoonful on wax paper - VERY FAST OR pour
into a greased 11"x13" pan. When dropping from a
teaspoon, use a second teaspoon to push off the mound of divinity
onto the wax paper. |
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