Serves: 5
Total Calories: 526
Beat egg whites until stiff; set aside. In saucepan, boil together sugar, corn syrup, and water to soft-ball stage (between 234°–240° on a candy thermometer). Pour 1/2 of syrup over beaten egg whites, beating it in. Boil remaining syrup to hard-ball stage (between 250°–265°); add slowly to mixture. Beat until right consistency for candy. Add a pinch of salt and flavor with vanilla. Stir in nuts. Drop by teaspoon on greased sheet. Store in covered tin.
This Irene’s Divinity recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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