Caramel Divinity Dreams Recipes

Steps:

• Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
• Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
• Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.

Steps:

• In medium saucepan, combine sugar, corn syrup, 1/2 cup water and 1/4 tsp salt.
• cook to hard ball stage (260*) -- stirring only till sugar dissolves.meanwhile beat egg whites to stiff peaks --
• pour syrup gradually over egg whites, beating at high speed of electric mixer.
• add vanilla and continue beating till candy holds its shape.(be sure to pour syrup slowly).
• with buttered hands, shape candy into 3/4" balls.(no larger, this is a rich tasting candy).
• It is a little easier to drop from a tspoon and roll into balls when set a little.
• let stand on waxed paper, till dry and firm.
• drop balls, one at a time into dipping caramel --
• turn with tines of a fork, till thinly coated --
• lift out, place on waxed paper to cool --
• TO PREPARE DIPPING CARAMEL:.
• in large heavy saucepan, thoroughly blend 3/4 cup packed brown sugar, 1 1/3 cups sugar and 1 cup evaporated milk, and 1/8 tsp baking soda --
• cook and stir over medium heat till mixture comes to boiling and sugar dissolves --
• boil, stirring frequently, till candy reaches soft ball stage (230*) --
• remove from heat -- cool to 110* without stirring.
• beat till mixture is thick and creamy and loses its gloss --
• beat in 1/4 cup evaported milk.if caramel becomes too thick, stir in additional evaporated milk, a teaspoon at a time --
• better stir this constantly while cooking.it scorches easily -- .

Steps:

• Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper., In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans., Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between sheets of waxed paper in an airtight container at room temperature.