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Grease an 8-inch square pan; set aside. In a large saucepan, combine the sugars, water, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Continue to boil, without stirring, about 15 minutes or until syrup reaches 265°F on a candy thermometer (hard-ball stage). Just before the sugar reaches temperature, whisk the egg.

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Stir together sugar, corn syrup, 1/2 cup water, and salt in a 1-quart saucepan; attach a candy thermometer to side of pan. Cook over medium-high, stirring often, until mixture begins to boil. Boil, undisturbed, until thermometer reaches 260°F (hard-ball stage), 7 to 10 minutes. Remove from heat. Beat egg whites and cream of tartar with a stand.

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In a 2 quart saucepan, heat the sugar, corn syrup, and water over low heat until sugar is dissolved. Stir constantly. You'll want to heat this mixture to 260 F on a candy thermometer. Before the candy reaches 260, start beating the egg whites in a stand mixer on high speed until stiff peaks begin to form.

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1. Add the sugar, corn syrup, water, and salt to a saucepan. 2. Add the egg whites to the bowl of a stand mixer. 3. Stir the mixture until it boils then use your candy thermometer to keep track of the heat. When the sugar reaches 230F whip your egg whites then continue heating the sugar until it reaches 255F exactly. 4.

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Brown Sugar Divinity. 1 1/2 cups granulated sugar 1 1/2 cups firmly packed light brown sugar 2/3 cup water 1/2 cup light corn syrup 2 egg whites 1 teaspoon vanilla extract Dash salt. Combine sugars and water in a heavy saucepan. Place over low heat and stir until sugar is dissolved, then stir in corn syrup. Bring mixture to a boil; cover pan.

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Combine sugars and water in a heavy saucepan. Place over low heat and stir until sugar is dissolved, then stir in corn syrup. Bring mixture to a boil; cover pan and boil gently for 5 minutes. Uncover and cook without stirring to 252 degrees F (hard ball stage). While syrup is cooking, in a large mixing bowl, beat egg whites and salt to stiff peaks.

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Step 1. In a 2-quart heavy-bottomed saucepan over medium heat, cook the water, sugar, and corn syrup until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden.

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Store in an airtight container in single layers divided by sheets of waxed paper. Store at room temperature for up to 10 days. Refrigerator storage is also possible (and perhaps recommended in very hot or humid locations). However condensation can make the candy slimy. Ensure the storage container is airtight.

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1 teaspoon vanilla. Grease an 8-inch square pan; set aside. in a large saucepan, combine the sugares, water, corn syrup, and salt. Bring mixture to a boil, stirring constantly. Continue to boil, without stirring, about 15 minutes or until syrup reaches 265º on a candy thermomerter (hard-ball stage). Just before the sugar reaches temperature.

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Prepare.Line your baking sheet with parchment paper or a nonstick silicone baking mat and set it aside. Heat.In a large, heavy-bottomed saucepan over medium heat, combine 2½ cups of sugar, ½ cup of water, ½ cup of light corn syrup, and ⅛ teaspoon of salt.Cook the mixture while stirring occasionally until it just begins to boil.

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1. Boil syrup, sugars and water together until small amount froms hardball in cold water. 2. Pour syrup over egg whites, beating constantly. Beat until firm. Stir in vanilla. 3. Drop by teaspoonfuls onto waxed paper; top each piece with pecan half.

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In a mixing bowl, beat the egg whites with an electric mixer till stiff peaks form. Set aside. In a heavy saucepan, combine the two sugars, water, corn syrup, and salt and bring to a boil, stirring till the sugar dissolves. Reduce the heat to moderately low and continue cooking till the syrup reaches 255°F on a candy thermometer, or till it.

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Add the beater attachment and plug in the mixer so it's ready to go. In a large sauce pan, combine the sugar, karo syrup and water over medium heat. Bring to a boil and stir constantly so it doesn't burn. If the sugar starts to come up on the edges, use a pastry brush dipped in hot water to wipe it down.

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Cook. Heat the sugar, corn syrup and water over medium heat in a heavy bottomed saucepan until mixture reaches hard ball stage, 250 degrees Fahrenheit, checked on a candy thermometer. Whip. As the syrup is cooking, whip the egg whites, along with a pinch of salt, until stiff peaks have formed. Remove from heat.