Note: Before you make candy you need to calibrate your candy thermometer. This needs to be done each time you cook since differences in weather and elevation changes the temperature on a thermometer. Clip your thermometer to a large saucepan filled with plenty of water. Bring to a boil for 10 minutes. Write down the temperature of your thermometer. Water boils at 212 degrees F. at sea level. All recipes for candy are calibrated to that temperature. If your water boils at a different temperature, subtract or add the degrees to the candy recipe. For this recipe, if it boils at 202 degrees then you would subtract 10 degrees from the 250 degree instructions and only cook to 240 degrees.
5 cups sugar
1 cup light corn syrup
1 cup water
5 egg whites
1 teaspoon vanilla
1 cup nuts, chopped.
In a large saucepan over medium heat combine sugar, corn syrup and water. Cook and stir until sugar is dissolved and the mixture comes to a boil, about 10 minutes. If there are any sugar crystals that are not dissolved, wash down with a brush and cold water, then cover with a lid for a minute or so to make sure all crystals are dissolved. This is very important. If there are any sugar crystals undissolved the divinity will turn to sugar.
Cook without stirring to a hard ball stage, or 250 degrees F on a thermometer. Remove from heat immediately. DO NOT STIR THE CANDY after it boils.
Meanwhile beat egg whites until stiff (like meringue) and set aside. If any part of the yolks are left in the whites they will not beat correctly and the recipe will fail
With an electric mixer on medium speed, slowly add the hot sugar mixture in a steady stream into the egg whites. Beat until the candy looses its gloss and holds its shape when dropped from a spoon.
Drop be teaspoons onto wax paper and allow to cool completely.
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