Serves: 40
1. Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook, about 20 minutes, without stirring, to 260° on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a hard ball that holds its shape but is pliable.
2. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. (For best results, use electric stand mixer, not a portable handheld mixer, because beating time is about 6 to 10 minutes and mixture is thick.) Gently transfer egg whites to large bowl. Continue beating constantly on medium speed while pouring hot syrup in a thin stream into egg whites. Add vanilla and food color. Beat until mixture holds its shape and becomes slightly dull, scraping bowl occasionally. (If mixture becomes too stiff for mixer, continue beating with wooden spoon.) Stir in nuts.
3. Quickly drop heaping teaspoonfuls of mixture from buttered spoon onto waxed paper. Let stand uncovered at room temperature at least 4 hours, but no longer than 12 hours until candies feel firm and are dry to the touch. Store in airtight container.
NUTRITION FACTS: 1 Candy Calories 70 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 10mg Carbohydrate 15g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1 Fruit
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Divinity recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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