Recipe - Lucile Hill Walkers Tested Divinity Candy Recipe

FIRST SYRUP
2/3 cup Water
1 cup Light corn syrup
3 cup Sugar

SECOND SYRUP
One half cup Water
1 cup Sugar

REMAINDER
3 Egg whites
1/8 teaspoon Cream of tartar
Pecans

makes 1 One half 2 pounds

To make the first syrup, mix together the water, corn syrup, and sugar.
Place in a heavy saucepan and bring to the boil. Boil until the syrup
reaches 250 F on a candy thermometer, the firm ball stage. When the syrup
first begins to boil, prepare the second syrup. Place the water and sugar
in a heavy pot, and cook over low heat until the sugar dissolves, then
bring up to the boil. Continue to boil until the syrup reaches the firm
ball stage, 250 F.

Meanwhile, beat the egg whites with the cream of tartar until they form
stiff peaks. Pour the first syrup into the egg whites very slowly, beating
all the time. Then slowly add the second syrup and continue to beat until
it loses its shiny look. Drop by teaspoonfuls onto a sheet of wax paper,
press a pecan on top, and let harden. This candy will stay moist and
manageable for hours if kept covered.

Recipe is from _New Southern Cooking_ by Nathalie Dupree.

Posted to EATL Digest 14 Dec 96

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Sun, 15 Dec 1996 10:15:52 EST