Divinity Candy(Use Candy Thermometer)

• 1 1/2 c. sugar
• 1/2 c. water
• 1/2 c. light corn syrup
• 1 c. sugar
• 1/2 c. water
• 2 egg whites
• 1 tsp. vanilla
• 1 or more c. pecans

1. Cook together 1 1/2 cups sugar, 1/2 cup water and 1/2 cup light corn syrup.
2. Cook to 246u0b0.
3. While this is cooking, prepare a second mixture in another saucepan using 1 cup sugar and 1/2 cup water.
4. When the thermometer is removed from the first mixture, put in second mixture and cook to 255u0b0.
5. While the first mixture is cooking, beat egg whites stiff.
6. Pour boiled syrup, hot, directly on the egg whites, beating constantly.
7. (Eggs should be at room temperature and syrup added slowly.)
8. Do not scrape syrup from saucepan.
9. As soon as the first mixture is added to the egg whites, the second mixture should be cooked and ready to add, same as before.
10. Add vanilla and pecans.
11. Beat until when touched the candy does not stick to your finger.
12. Spread into a buttered pan and cut into squares.
13. This will keep well in the refrigerator or ships well in a wax-lined tin box.

sugar, water, light corn syrup, sugar, water, egg whites, vanilla, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1069436 (may not work)