Cook mixture one in a saucepan, stirring until the sugar is dissolved; then cook, without stirring, until the temperature reaches 246 degrees.
While mixture one is cooking, get mixture two ready, and as soon as mixture one is cooked put mixture two on the burner.
When you remove mixture one from the burner pour it slowly over the beaten egg whites, beating constantly during the addition. Continue beating until mixture two has reached 255 degrees. Pour this hot syrup into the first mixture and beat until the candy will not adhere to the finger when the surface is gently touched. Add the vanilla and nuts and spread in a slightly buttered pan. Cut into squares when it is cold.
Originally Submitted
6/20/2009
0 Out of 5 from
0 reviews
You can add this Double Divinity recipe to your own private DesktopCookbook.
