Instructions
- Prepare the sugar syrup. In a medium saucepan, mix together the sugar, Karo syrup, and water. Heat the mixture over medium heat and bring it to a boil. Keep an eye on it and allow it to boil until it reaches the « soft ball » stage (about 234°F or 112°C). To test this, drop a small amount of the syrup into a glass of cold water. If it forms a soft ball that can be easily squished between your fingers, it’s ready to be added to the egg whites.
- Beat the egg whites. While the syrup is boiling, beat the egg whites in a separate mixing bowl until stiff peaks form. This will take a few minutes with an electric mixer, and the egg whites should be firm and glossy when done.
- Combine the syrup and egg whites. Once the syrup reaches the soft ball stage, slowly pour it in a thin stream over the stiffly beaten egg whites, while continuously beating the egg whites with a hand mixer or stand mixer. Be sure to pour slowly so the syrup doesn’t cook the egg whites too quickly. Continue beating until the mixture forms stiff peaks and becomes thick and glossy.
- Add vanilla and nuts. Once the mixture is thick and glossy, add the vanilla extract while continuing to beat. Then, gently fold in the chopped pecans, distributing them evenly throughout the mixture.
- Form the Divinity. Drop spoonfuls of the Divinity mixture onto a sheet of wax paper. Use the back of a spoon to smooth them into round, even shapes. If you prefer, you can also use a piping bag to create neat clusters. The mixture will set quickly, so work fast once it’s done.
- Let the Divinity set. Allow the Divinity to cool and harden at room temperature. This may take several hours, depending on the humidity and temperature of your kitchen. The finished pieces should be firm, dry to the touch, and easy to lift off the wax paper.
Serving Notes
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