Gelatin Divinity

1. 1

   In a medium saucepan over low heat, combine sugar, corn syrup, vanilla extract and water.

2. 2

   Bring to a boil, stirring to dissolve sugar.

3. 3

   Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.

4. 4

   Meanwhile, beat egg whites until stiff; slowly add gelatin while beating until stiff peaks form.

5. 5

   Continue beating and pour syrup mixture in a thin stream over the egg mixture.

6. 6

   Beat until mixture thickens and losses its gloss.

7. 7

   Stir in pecans.

8. 8

   Drop by teaspoonfuls onto wax paper.

9. 9

   Cool; store in airtight containers.

No additional tips available.