S.D. do you know if she used Karo syrup in her recipe for the divinity? If so, I'll bet I have the same one she used (especially is she lived in the south)....I'll bring it tomorrow also!
Most differences seem to be in technique and maybe amounts of basic ingredients; sugar, karo, water, egg whites, vanilla and nuts if you want them. Here is mine from the top of my head; It turned out perfect Sunday night (was ahead of the rain by about 4 hours).
Combine in 2 qt sauce pan:
2 1/2 cups of sugar
1/2 cup of light karo
1/2 cup of water
Cook over moderate heat to 242f
Beat 2 egg whites to stiff peak (just before syrup reaches 242f)
Continue beating as you pour (slow stream) 1/2 the syrup mixture into the egg whites
Continue to beat as you....
Return remaining syrup mixture to heat and bring to 272f
Pour remaining syrup into the mixing bowl, continue beating, add 1 t. of vanilla flavoring. Add food coloring at this time, if you wish.
As the mixture begins to set add 1 cup of toasted pecan peices (peices should be at room temp). Pecan or any other nut is optional.
Most difficult part for me is knowing when to stop beating and to begin spooning out onto wax paper. I lift my beater up from time to time and when i see the candy holding shape I take my chances. Spoon quickly, it sets in no time when the mixture reaches the right state. If the first dip does not hold shape return the bowl to the mixure.
