"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

DIVINITY Recipe

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This recipe for DIVINITY, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Burgess
Added: Monday, August 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups sugar
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
1 cup chopped pecans, toasted
Garnish: toasted pecan halves

Directions:
Directions:
Cook sugar, water, corn syrup and salt in a heavy 2 quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248 (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 candy thermometer registers 272 (about 4 to 5 minutes). Slowly pour hot syrup and vanilla over egg white mixture beating constantly at high speed until mixture holds its shape (about 6 to 8 minutes). Stir in chopped pecans.
Drop mixture quickly by rounded teaspoon onto lightly buttered wax paper. Garnish with pecan half.

Number Of Servings:
Number Of Servings:
4 dozen
Personal Notes:
Personal Notes:
This is best made with two people because the candy will start to harden as soon as you remove it from the heat. I began making these for Christmas during our years at OBU.

 

 

 

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