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Ingredients
2 & 1/2 cups of sugar
1/2 cup of light Karo syrup
1/2 cup of water
Pinch of salt
2 large egg whites
1 tsp of merengue powder
1 tsp of vanilla
1 cup of chopped pecans
Whole pecans for garish if desired
1. In a heavy bottomed sauce pan, stir together sugar, water, corn syrup and salt. Heat mixture on medium high heat and stir until sugar is dissolved. Do not continue stirring after sugar has disolved. Bring mixture to a low rolling boil. Cook syrup until the temperature reads 250 on a candy thermometer.
2. While the syrup is cooking, mix egg whites and merengue powder at high speed until soft peaks form. Let egg whites sit until syrup comes to temperature.
3. Turn mixer on high speed and carefully pour syrup into the egg whites in a slow steady stream. DO NOT TURN OFF MIXER. Continue to mix at high speed until candy holds its shape. This takes anywhere from 5 to 10 minutes. If you over mix and candy gets to stiff add a tsp of water and continue to mix until blended and softened. Add vanilla and pecans. Mix at low speed until blended.
4. Using two spoons, drop the Divinity onto ungreased wax paper, using one spoon to push candy off the other. Dip your spoon into hot water from time to time to keep candy from sticking.
Allow candy to cool and set at least 1 hour....2 is better. Store in an airtight container. Enjoy!