Divinity
The ultimate result is a very sweet treat that is reminiscent of fudge. You could call this vanilla fudge or white fudge if you will.
Ingredients:
2 1/2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
1/4 tsp. salt
2 egg whites, room temperature
1 1/2 cups chopped pecans or walnuts
3/4 tsp. vanilla extract
Instructions:
Line rimmed baking sheets with wax or parchment paper and coat with nonstick cooking spray. Set aside.
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 F on a candy thermometer (about 15 minutes).
While syrup cooks, in a small bowl, beat egg whites at high speed with a mixer until stiff peaks form.
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.
The ultimate result is a very sweet treat that is reminiscent of fudge. You could call this vanilla fudge or white fudge if you will.
Ingredients:
2 1/2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
1/4 tsp. salt
2 egg whites, room temperature
1 1/2 cups chopped pecans or walnuts
3/4 tsp. vanilla extract
Instructions:
Line rimmed baking sheets with wax or parchment paper and coat with nonstick cooking spray. Set aside.
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 F on a candy thermometer (about 15 minutes).
While syrup cooks, in a small bowl, beat egg whites at high speed with a mixer until stiff peaks form.
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.
