This is adapted from an old First Ladies Cookbook, and I have seen it attributed to Mrs. Johnson in other cookbooks. It is an old recipe – simple ingredients, easy to make – and very special. Serves: 8 Prep time: 30 minutes to assemble, one hour to cool
- 2 cups granulated sugar
- 2/3 cup of water
- ½ cup white corn syrup
- 1 teaspoon vanilla
- 3 tablespoons ground pecans, plus another teaspoon for garnish
- 2 egg whites, stiffly beaten in mixing bowl
- Combine ½ cup of sugar and 1/3 cup of water in a large saucepan and cook until a small amount of syrup will form a soft ball in cold water (240 degrees on a candy thermometer).
- Cook remaining 1 ½ cups sugar, 1/3 cup water and corn syrup in a separate saucepan, until it forms a hard ball in cold water (250 degrees on candy thermometer).
- Cool first syrup slightly. Add it slowly to the beaten egg whites, beating constantly until mixture holds its shape and loses its gloss.
- Add remaining sugar, water and corn syrup mixture in the same way.
- Add vanilla extract and turn into greased pan.
- Allow to cool, then cut into small squares and sprinkle with ground pecans.