Ingredients
- 2 ½ cups granulated sugar
- ½ cup light corn syrup
- ½ cup water
- 2 large egg whites
- 1 tsp vanilla extract
- 1 cup chopped pecans or walnuts (optional)
- A pinch of salt
Instructions
- Prepare Your Workspace: Line a baking sheet with parchment paper or lightly grease it. Set aside.
- Cook the Syrup: In a medium saucepan, combine sugar, corn syrup, water, and a pinch of salt. Heat over medium heat, stirring until the sugar dissolves. Attach a candy thermometer to the pan and continue cooking without stirring until the mixture reaches 250°F (hard-ball stage).
- Beat Egg Whites: While the syrup cooks, beat egg whites in a clean, dry bowl with a mixer on high speed until stiff peaks form.
- Combine Syrup and Egg Whites: Once the syrup reaches the right temperature, remove it from the heat. Gradually pour the hot syrup into the egg whites in a thin, steady stream, beating constantly on medium speed. Be careful not to pour the syrup too quickly to avoid scrambling the eggs.
- Add Vanilla and Nuts: After all the syrup is incorporated, add vanilla extract. Continue beating the mixture until it becomes thick, glossy, and holds its shape. If desired, fold in chopped nuts.
- Scoop and Shape: Quickly drop spoonfuls of the mixture onto the prepared baking sheet before it hardens. Work fast, as the candy sets quickly.
- Cool and Serve: Allow the divinity to cool completely. Once hardened, store in an airtight container at room temperature.
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