This divinity recipe uses five ingredients to make a creamy, fluffy, nougat-like sweet treat! You can add chopped walnuts if you like. Store the candy in an airtight container.
Ingredients
- 2.67 cups white sugar
- 0.67 cups light corn syrup
- 0.5 cups water
- 2 eggs whites
- 1 teaspoon vanilla extract
- 0.67 cups chopped walnuts , Optional
Instructions
-
1
Gather all your ingredients.
-
2
Heat sugar, corn syrup, and water in a 2-quart saucepan over low heat; stir continuously until sugar is dissolved and mixture comes to a boil. Continue to cook, without stirring, until the mixture reaches 250 degrees F (120 degrees C) or until a small amount of syrup dropped into cold water forms a rigid ball.
-
3
Beat egg whites in a 1 1/2-quart glass, metal, or ceramic bowl until stiff peaks form.
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4
Continue to beat while slowly pouring hot syrup in a thin stream into egg whites
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5
Add vanilla; beat until mixture holds its shape and begins to lose its gloss. Fold in walnuts.
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6
Drop from a greased spoon onto waxed paper. Let stand at room temperature, turning candy over once, until the outside of candy is firm, at least 12 hours. Store in an airtight container.
Nutrition Facts
Per serving
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Pop's Molasses Popcorn Balls and Taffy
This recipe has been in our family for more than 100 years. My dad's mother would make and pull it on the taffy hook on her kitchen door jam. She would then sell it at the local mercantile in Alberta, Canada. As soon as fall came, my siblings and I would beg Pop to make them. We loved every minute of it, except the burnt hands from the hot syrup, that is. We knew company was coming when they heard Pop was making them. He always let me help when I got old enough. I still make these with my family. The flavor is somewhat like caramel candies. We always double this recipe so we have enough to make taffy and popcorn balls. My pop always made 2 double batches. Posting this recipe has brought back many wonderful and happy memories from my childhood. I do so in honor of my Pop (RIP 1917-1997).