Kenlyn's Divinity
"My kids and I make this every year. It is so yummy and Feingold friendly. If your child is sensitive to corn syrup, you can use simple syrup with the same results. The flavor will be a bit different though, more of a maple flavor."
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 1⁄2 cups sugar
- 1⁄2 cup white Karo
- 1⁄2 cup water
- 1 teaspoon vanilla
- 1 cup chopped nuts (we prefer pecans)
- 1 cup miniature marshmallow
- 3 beaten egg whites
directions
- Cook sugar, karo and water until it forms a pretty firm ball when tested in.
- cold water.
- Pour half of syrup slowly over stiff egg whites, beating.
- constantly.
- Let balance of syrup cook until it spins a long thread or.
- cracks when tested in cold water.
- Add marshmallows to first mixture—then.
- pour remaining syrup over first mixture.
- Add vanilla and pecans and continue beating until it holds its shape.
- Pour into buttered pan. Cool and cut into squares.
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RECIPE SUBMITTED BY
I am a homeschooling mother of 8. We have chickens, goats and emus, as well as a year round veggie garden.
My children help me cook most of the time, so I tend to look for recipes that are kid friendly and don't take a ton of time to prep.
We are a mostly Feingold/Organic family and my main focus is good for you foods, but easy to make with a flair or twist.
I experiment a lot with known recipes and I have come up with some amazing ones over the years and love to share with others.
My ultimate cake right now is the german chocolate carob cake. My goal in life was to find the perfect sticky toffee pudding recipe. I have now found it in Carol's Sticky Toffee Pudding. This is the most amazing dessert (next to my carob cake) I've ever tasted.
