- 2 large egg whites
- 2 cups sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans
- Beat the egg whites with an electric mixer until stiff. Line a baking sheet with parchment or waxed paper. Put the sugar, corn syrup, and water in a medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to a boil and cook until the temperature reaches 260 degrees F on a candy thermometer, or the hardball stage, when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes. Remove from the heat. Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl. Add the vanilla, and continue beating on high just until the candy starts to lose its gloss, 5 to 6 minutes.
- When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself.
- **TIP: If the mixture flattens out, beat again for 1 minute more. If the mixture is too thick to drop, beat in a few drops of hot water until the candy is a softer consistency.
- Add the pecans, stir to mix, and quickly drop the mixture by tablespoons onto the prepared sheet. Place the candies on a serving candy dish and pass.
- **(If the candy is poured into a pan and cut into squares, you should have about 48 pieces.)
Divine Divinity Fudge
Chocolate, Buttermilk Cake With Fudge Icing And Coffee Ice Cream
Old Fashioned Double Chocolate Fudge
Winterfresh Fudge Bars
Old Fashion Milk Chocolate Fudge
Hot Mayonnaise Glazed Scallops
Angel Hair Pasta With Black Truffles
Grilled Banana Splits with Hot Fudge and Rum Caramel Sauce