Скачать или смотреть Old-Fashioned Divinity | Advanced Recipe (No Thermometer)

This is the way mama taught me to make one of my favorite treats. I share how to tell when the mixture is ready through "threading." This is one of the lost arts in candy-making that not many still practice.

Thanks for stoppin' by!

Recipe

Ingredients:

4 cups Granulated Sugar
1 cup Light Corn Syrup
3/4 cup Water
3 large Egg Whites
1 teaspoon Vanilla Extract
2 cups chopped Nuts (pecans or walnuts)

Directions:

1. Line two cookie sheets with waxed or parchment paper.
2. Separate eggs and put whites into a large mixing bowl and set aside to reach room temperature.
3. Combine sugar, corn syrup, and water in a saucepan over high heat, stir well, and bring to a boil.
4. Reduce heat and cook to a hard ball stage, or 250 degrees Fahrenheit on a candy thermometer. During this part of the process, limit stirring to running the spoon around the edges occasionally to prevent crystallization of sugar around the sides of the pot.
5. While the sugar mixture is cooking, beat the egg whites until stiff peaks are formed.
6. When the sugar mixture reaches the hard ball stage, slowly pour a steady stream into the beaten egg whites while beating constantly at the mixer's highest setting. A stand mixer works best for this procedure.
7. Add the vanilla extract and continue to beat the mixture as it cools and begins to hold its shape.
8. Stir in the nuts. (pecans or walnuts)
9. Drop by the teaspoonful onto prepared cookie sheets. (It helps to use 2 teaspoons by using one spoon to push the candy off the other teaspoon.
10. If the candy becomes too hard, you can add a few drops of hot water and stir until it becomes softer.

Allow the candy to cool completely and then store in an airtight container for up to 2 weeks. They will last a few days longer in the refrigerator.

Makes approximately 6 dozen pieces.

Timestamps:
00:00 Intro
00:11 Separate eggs and put whites into a large mixing bowl and set aside to reach room temperature.
00:53 Combine sugar, corn syrup, and water, and bring to a boil.
03:10 Reduce heat and cook to a hard ball stage.
04:07 Beat the egg whites until stiff peaks are formed.
06:07 What threading looks like.
06:55 Poor mixture into beaten egg whites.
07:12 Add the vanilla extract and continue to beat the mixture.
07:55 Stir in the nuts.
08:16 Drop by the teaspoonful onto prepared cookie sheets.