Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 106

VANILLA BEAN DIVINITY

MAKES ABOUT 24 PIECES

A little salt and vanilla bean give this

old-fashioned Southern candy a modern twist.

2½ cups sugar

½ cup light corn syrup

½ cup water

1. Line 2 baking sheets with parchment paper.
   Lightly spray with cooking spray. Lightly spray
   2 spoons with cooking spray.


2. In a large stainless steel saucepan, combine
   sugar, corn syrup, ½ cup water, and ¼ teaspoon salt,
   stirring just until moistened. Cook over medium
   heat, without stirring, until mixture registers 258°
   on a candy thermometer. When temperature is near
   258°, begin beating egg whites.
   3. In a large bowl, beat egg whites with a mixer
   at medium speed until foamy. With mixer on high
   speed, add cream of tartar, beating just until stiff
   peaks form. Gradually add hot syrup mixture to egg
   white mixture in a thin, steady stream, beating until
   combined. Add reserved vanilla bean seeds; beat
   until mixture holds its shape and begins to lose its
   gloss, 5 to 9 minutes, depending on humidity.
   4. Using prepared spoons, immediately drop mixture
   by rounded tablespoonfuls onto prepared pans.
   Sprinkle with remaining 1 teaspoon salt. Let stand
   until dry and can be easily removed from pans,
   about 6 hours. Store in an airtight container.

1¼ teaspoons kosher salt, divided

2 egg whites, room temperature

¼ teaspoon cream of tartar

1 (4-inch) vanilla bean, split

lengthwise, seeds scraped

and reserved