She told me to use "the recipe" with three cups sugar and to only use Domino sugar because the other sugars do not work as well. Also she advised to be sure the kitchen was warm from cooking or baking and as such there should be no problem due to humidity. I live in a very high humidity area with creeks and a swamp behind my house! And lastly, she said to whip the egg whites prior to putting the sugar, syrup, salt and water to cooking. So, last night I made cookies, then cheese straws and as the cheese straws were baking, I began the divinity.
|Begin by whipping two egg whites to stiff peaks or until it holds it shape.|
|But OMGoodness, are they good. Yummy!|
3 cups Domino sugar
1/2 cup corn syrup
1/2 cup cold water
pinch of salt
1 teaspoon vanilla
1 cup of nuts (less if you only want to use in 1/2 the batch)
2 eggs beaten stiff.
In a warm kitchen, in a ultra clean mixing bowl, whip the eggs until stiff. Mix the sugar, salt, corn syrup, and water in a sauce pan. Cook on low heat, not stirring, until just before it reaches the hard ball stage on a candy thermometer or until a soft ball forms in cold water and a syrup thread spins from the spoon. Pour about 1/3 of the mixture into the egg whites beating constantly. Return the syrup to the heat while beating and add the remaining syrup mixture in 4 or more pours while continuing to beat. Add the vanilla and pecans (if desired only add pecans to 1/2 the mixture). When mixture holds its shape, drop by teaspoonful onto wax paper or greased cookie sheets. Try to swirl a peak while dropping.
Not sure who the original candy maker was but this recipe was adapted from a Home Economics cookbook from Alabama...from the early 1970's (?).
Please pardon my un-expert photos, I took them with my cellphone. It leaves a nasty yellow shadow. I tried to edit it out and mostly succeeded. :)
Happy Holidays to you all!