Divinity Fudge

Ingredients

• 2 cups sugar
• 1/2 cup white Karo syrup
• 1 cup water
• 2 egg whites, beaten stiff
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Instructions

1. In a medium-sized saucepan, combine the sugar, white Karo syrup, and water. Stir the mixture over medium heat until the sugar dissolves. Once dissolved, bring it to a boil and continue cooking until the syrup reaches the « soft ball » stage. To test this, drop a small amount of the syrup into cold water. If it forms a soft ball, the syrup is ready. This step typically takes about 10-15 minutes. Be sure to monitor the temperature closely during this stage to avoid overcooking.
2. While the syrup is boiling, beat the egg whites in a separate bowl until stiff peaks form. The egg whites should be fluffy and hold their shape when you lift the beaters out of the bowl.
3. Once the syrup has reached the soft ball stage, slowly pour the hot syrup into the beaten egg whites, a little at a time, while continuing to beat the mixture. It’s important to add the syrup slowly so it doesn’t cook the egg whites too quickly. Keep beating the mixture until it becomes thick and forms stiff peaks, which should take about 5-7 minutes.
4. Once the mixture reaches the right consistency, add the vanilla extract and continue beating for another minute to fully incorporate the vanilla flavor.
5. Lastly, fold in the chopped pecans, stirring gently to combine them evenly into the mixture.
6. Quickly drop spoonfuls of the mixture onto wax paper or a parchment-lined baking sheet. The divinity will begin to set as it cools, so work quickly to shape the fudge into clusters. Let the divinity sit at room temperature until it hardens, which typically takes 2-3 hours. If you live in a very dry climate, you can speed up the process by refrigerating the fudge for a short time to firm up the texture.
   

   Serving and Storing