Directions: |
Directions:For best results use cooking thermometer. Hang the thermometer on the inside of the boiler where the end will either touch or almost touch the bottom. Cook sugar, water and corn syrup in heavy saucepan on high heat. Mixture gets very hot. At the same time that you start the first mixture, start beating the egg whites and meringue powder in a large (4 qt.) glass bowl. Continue cooking the syrup mixture, stirring while watching the temperature on the thermometer. When the mixture reaches soft ball stage (234-240º), your egg whites should be stiff and ready. Begin to dip the mixture out and put into egg whites, while continuing to beat with mixer. Continue cooking syrup on high or almost high. You should have dipped out 1/2 to 2/3 of the mixture by the time the syrup reaches hard ball stage (260º) to soft crack stage (275º). By the time it reaches this stage, cut the heat off and add remainder of syrup mixture; continuing to beat. If you are making this by yourself, you may cut the mixer off briefly to pour this in. Then start back mixing quickly. Continue to beat with mixer until candy starts holding its shape. (Note: You may tear up your mixer if you do it too long.) When you stop beating with mixer, add pecans and stir with a heavy duty spoon until candy is stiff enough to dip and hold shape. Dip with small spoons, one to dip with and one to push it off with onto wax paper. You may spray the wax paper and spoons with cooking spray to keep the candy from sticking. Let it set on the paper until it is dry enough to not stick together. Makes approx. 50 pieces. |
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