Directions: |
Directions:1. Line rimmed baking sheets with wax paper, and coat with nonstick cooking spray. Set aside.
2. In a 2-quart, heavy stainless-steel saucepan, combine sugar, corn syrup, 1/2 cup water, and salt over medium heat, stirring until sugar dissolves. Cook, stirring occasionally, until mixture reaches 248 degrees on a candy thermometer (about 15 minutes).
3. While syrup cooks, in a small bowl, beat egg whites at high speed with a mixer until stiff peaks form.
4. Pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed 5 to 7 minutes or until mixture holds its shape. Stir in chopped pecans and vanilla. Working quickly, drop mixture by rounded tablespoonfuls onto prepared baking sheets. Let stand to cool completely. |
Personal
Notes: |
Personal
Notes: Divinity MUSTS:
When cooking and stirring the mixture of sugar, corn syrup, water, and salt, remember that 248 degrees is the magic number on the candy thermometer.
When beating egg whites, there are a few very important things to know. First, start with egg whites that are at room temperature.
Make sure the bowl and beaters are clean (any grease can reduce the volume of your beaten egg whites). Beat at high speed with a mixer until stiff peaks form.
When pouring the hot syrup (remember it should be at a temperature of 248 degrees) into the beaten egg whites, make certain to pour it in a thin stream down the side of the bowl while beating constantly at high speed with the mixer.
The divinity is ready when it starts to hold its shape in the bowl.
Stir in the pecans and vanilla.
Remember to work quickly when dropping the divinity by rounded tablespoonfuls.
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