Side Pannel
Divinity - II
Ingredients List
- 2 cups sugar
- 1/2 cup hot water
- 1/3 cup light corn syrup
- 1/8 teaspoon salt
- 2 egg whites - room temperature
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Reynolds parchment paper
- pecan halves
Directions
1. Combine: sugar, water, syrup and salt into a large heavy bottom sauce pan. Attach candy thermometer to pan. Cook over high heat stirring until sugar is dissolved. Continue to cook until you reach hard ball stage.
2. WHILE syrup is cooking, Into the bowl of your mixer add: egg whites and cream of tartar. Using a whisk attachment, beat until stiff peaks form.
3. Gradually and carefully pour cooked syrup into egg whites on low speed. When well combined, beat on high speed until mixture loses some glossiness and holds it shape.
4. Add vanilla and almond extracts. Mix until just combined.
5. Using 2 spoons, drop the divinity onto parchment paper. Use one spoon to push the candy off the other. Place a pecan half onto the top of each piece of divinity. Allow to cool completely.
6. Candies can be stored in an airtight container for up to two weeks.
2. WHILE syrup is cooking, Into the bowl of your mixer add: egg whites and cream of tartar. Using a whisk attachment, beat until stiff peaks form.
3. Gradually and carefully pour cooked syrup into egg whites on low speed. When well combined, beat on high speed until mixture loses some glossiness and holds it shape.
4. Add vanilla and almond extracts. Mix until just combined.
5. Using 2 spoons, drop the divinity onto parchment paper. Use one spoon to push the candy off the other. Place a pecan half onto the top of each piece of divinity. Allow to cool completely.
6. Candies can be stored in an airtight container for up to two weeks.
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