This week marks the beginning of my annual candy making marathon. The white candy pictured is divinity which has been made in my family at least as far back as great grandmother’s on both sides (it’s not going to stay a great slab like that, I’ll cut it into pieces before shipping). The brown candy is a praline which I learned to love during the many years I spent in the deep South. This year I’m testing out lighter/recyclable/less expensive packaging that also allows me to be a bit more crafty with my shipping.  I hope the candy is edible when it arrives at it’s destination!

Divinity

2 1/2 cups
sugar
1/2 cup water
1/2 cup light corn syrup
2 large egg
whites, at room temperature
1 teaspoon vanilla extract
1 cup
pecans, chopped

Combine sugar,
water, and corn syrup in a 3-quart saucepan; cook over medium heat,
without stirring, to hard ball stage (260 degrees F, 125 C). It
should boiling rapidly for about ten minutes to reach this
temperature. Remove from heat.

Beat the egg
whites in a large mixing bowl until stiff peaks form. Pour the hot
sugar mixture in a very thin stream over egg whites, while beating
constantly at high speed of an electric mixer. Add vanilla, and
continue beating just until mixture begins to hold its shape (3
minutes). Stir in pecans and spread onto foil with a spatula (I wet the counter with a few drops of water to help the foil stick in place while I spread), working
quickly, or it will set too soon and get lumpy. Let cool about an
hour, cut into squares with a knife and then let stand at room
temperature overnight before you transfer it into wax paper lined
airtight containers.

My sister, Heather, says this freezes
well. Also, this is easier to make when it’s less humid- you
definitely want to avoid a rainy day if you are a beginner.

 

Pralines

2 cups
granulated sugar
1 cup buttermilk
1 teaspoon baking soda
1
pinch salt
2 tablespoons unsalted butter
2 cups pecan halves
1
teaspoon vanilla

Combine sugar,
buttermilk and salt in a heavy bottom saucepan and cook over
medium-high heat to 210 F on a candy thermometer, with occasional
stirring. Add the butter and the nuts and continue to cook to 235 F
on a candy thermometer. Remove from heat and stir in vanilla and
baking soda (it will foam like crazy at this point). Stir
continuously until the mixture begins to lose its glossiness and then
drop by spoonfuls onto a silpat or freezer paper.