DIVINITY
I was given this recipe by the manager of Bobbies Beauty Shop in 1994. She just wrote it down from memory.
I was given this recipe by the manager of Bobbies Beauty Shop in 1994. She just wrote it down from memory.
- Carbohydrate 56.9491502617366 g
- Cholesterol 0 mg
- Fat 14.7232427207675 g
- Fiber 1.96227612128812 g
- Protein 2.77379781408429 g
- Saturated Fat 1.26310020940104 g
- Serving Size 1 1 Serving (98g)
- Sodium 14.187083333709 mg
- Sugar 54.9868741404484 g
- Trans Fat 0.703981083916427 g
- Calories 356 calories
Step-by-step
- Mix the first four ingredients. Stir until melted and a slow boil. Don't stir after this. Cook over medium heat until it forms a soft ball in cold water(about 235 degrees).
- Beat two egg whites until stiff. Continue beating and pour half of cooked syrup slowly into egg whites. Continue beating while cooking remaining syrup until it forms a hard ball in cold water, about 255-260 degrees. (It will spin a thread from the spoon and blow in the breeze)
- Add the hard cooked syrup to the first mixture slowly (fine stream) and add vanilla. Continue beating at high speed until it is thick enough to drop from spoon. Fold in pecans. Spray 2 teaspoons with pam. Drop by teaspoon on waxed paper or buttered plate.
- Don't try and make on a high humid day.
Pure white peaks of spun sugar hold a brittle exterior that yields instantly to a marshmallow-soft interior, studded throughout with toasted nut fragments. Producing this confection requires precise thermal control over concentrated sucrose solutions. Atmospheric moisture dictates success here, meaning high humidity prevents the sugar crystals from setting properly. Working during dry winter conditions ensures the confection retains its structural integrity over a standard storage window of up to one week in an airtight container.
Judging Sugar Stages Without a Thermometer
Accurate temperature measurement determines whether the mixture achieves the necessary crystalline structure. When boiling the syrup without a digital thermometer, use the cold water test by dropping a small amount of syrup into a glass of ice water. At 235 degrees Fahrenheit, the syrup forms a pliable soft ball that flattens upon removal from water. Continuing the boil until the thermometer reaches 255 to 260 degrees yields a hard ball that maintains its shape when rolled between fingers.
- Avoid high-humidity environments entirely, as ambient moisture dissolves the delicate sugar matrix.
- Whip egg whites to stiff peaks before adding hot syrup to incorporate maximum air volume.
- Pour the syrup in a thin, steady stream to prevent cooking the egg proteins prematurely.
