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MOM'S DIVINITY

Teresa *

By
@BlueGinghamApron

Mom would make this sweet, heavenly confection only once a year, for Christmas. Fair warning, do not attempt to make this candy on a rainy or humid day.

Rating:
★★★★★ 1 vote
Comments:
Serves:
About 2 dozen
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

2 c
sugar
1/2 c
corn syrup, light
1/2 c
water
a few
grains of salt
2 large
egg whites
1 tsp
pure vanilla extract
1/2 c
pecan halves, plain or candied (optional)

Step-By-Step

1In a 2 quart saucepan, combine sugar, corn syrup, water and a few grains of salt (tiny pinch;) stir until dissolved.
2Boil gently to a soft ball stage. (Soft-ball stage is when a small amount of sugar syrup is dropped into very cold water, it forms a ball that does not hold its shape when pressed with your fingers. 235-240ºF (112-116ºC.)
3Beat egg whites until stiff but not dry.
4Gradually pour 1/3 of the syrup over the egg whites, beating constantly.
5Cook the remaining syrup to soft-crack stage. Soft-crack stage is when a small amount of sugar syrup is dropped into very cold water, it scan be stretched between your fingers and separates into hard but not brittle threads.) 270-290ºF (132-143ºC.)
6Beat remaining syrup into candy mixture; continue beating.
7When mixture holds its shape when dropped from a spoon, add 1 teaspoon vanilla extract.
8Drop by spoonfuls onto lightly buttered or sprayed parchment paper and swirl each piece with a spoon to a peak. (If desired, place pecan half in center.)
9Store in airtight container.

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