Texana's Wonderful Divinity

2 c. sugar

1/2 c. white Karo syrup

1/2 c. water

1/8 tsp. salt

2 egg whites

1 1/2 c. chopped pecans

1 tsp. vanilla

Place sugar, Karo, water, and salt in a heavy saucepan over a low flame. Cook slowly, scraping sides of pan with a rubber spatula occasionally. Cook until a soft ball forms when dropped in cold water, one that can be picked up and rolled between finger and thumb (240 degrees on a candy thermometer).

Have egg whites beaten stiff. With beater on medium speed, slowly pour one-third of the syrup over the egg whites, continuing to beat.Return syrup to fire and cook to a hard ball (265 degrees). While still beating egg white mixture, add syrup. Continue beating approximately 6 to 10 minutes, until candy begins to lose gloss. Add vanilla; then stir in pecans.

Have waxed paper over newspaper or heavy brown paper ready on kitchen counter. With two iced tea spoons, quickly form and drop the candy. Work quickly; have someone help if possible.

From the January 1984 issue.

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