Ingredients
- 2 egg whites room temperature
- 2 1/2 cups granulated sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1/8 tsp salt
- 1/2 cup finely chopped pecans optional
- 1 1/2 tsp vanilla extract
Instructions
1- Line a large baking tray with waxed paper and set it aside. Butter two teaspoons and set aside.
2- Allow the egg whites to return to room temperature for 30 minutes.
3- Mix sugar, water, corn syrup, and salt in a large glass microwave measuring cup.
Heat over high heat for 4 minutes and stir.
4- Continue cooking the syrup in 2-minute increments and stir until the syrup reaches the 260F hard ball stage. Once the syrup has reached 250F, reduce the cooking time to 1 minute at a time, stirring in between and checking the temperature.
5- When the syrup is almost ready (about 4 more minutes), begin beating the egg whites at medium speed until the tips of the whites are stiff (Note: when the mixer is raised, the tips of the egg whites should remain upright and not slide into the bowl when you move them around).
6- Increase the speed of the blender to the end and pour the hot syrup in slowly and gradually with great care.
7- Continue beating the candy mixture for 15 to 20 minutes or until the candy loses its shine and keeps its shape. You can send a text message to your candy by taking a spoonful of the mixture and dropping it on the wax paper.
8- When your candy has reached this point, quickly add the nut and vanilla extract.
9- Take rounded teaspoons of candy with the teaspoons of butter and place them on the baking tray lined with wax paper. Repeat this process until all the candy has been removed.
10- Allow the deity to rest at room temperature until it feels dry, usually, the night is perfect.
11- Keep the deity in an airtight container.
