Divinity
1 cup boiling water
3/4 cup light Karo® syrup
3 cup granulated sugar
Pinch of salt
2 egg whites
1 cup chopped pecans
1 teaspoon vanilla extract
Put water, Karo® syrup, sugar and salt in a 3-quart saucepan. Clip a candy
thermometer to the side of the saucepan. Cook to the soft-ball stage (234
degrees F).
Add 1/2 of the syrup, a tablespoon at a time, to well-beaten egg whites, beating
constantly. Continue cooking remaining syrup until it reaches the hard-crack
stage (270 degrees F).
Pour into egg mixture and continue beating until high gloss changes to dull.
Fold in pecans and vanilla extract and drop by the spoonful on wax paper. Have
boiling water ready in case candy sets up too fast. Add 2 or 3 drops to make it
creamy as it is spooned onto wax paper.
Makes 48 pieces