Mock Divinity

Mock Divinity Recipe

By Tammy Algood Published: December 1, 2015

• Yield: 20 candies

Ingredients

• 2 cups sugar
• 1/2 cup water
• 1 teaspoon pure vanilla extract or almond extract
• 1 7-ounce jar marshmallow cream
• 1/2 cup chopped pecans

Instructions

1. Cover a large baking sheet with waxed paper and lightly coat with cooking spray. Grease 2 small spoons and set aside.
   
2. In a small saucepan, combine the sugar, water and salt and place over medium-high heat. Attach a candy thermometer (see note below) and bring to a boil, stirring just until the sugar dissolves. Cook without stirring to the hard ball stage or 250 degrees.
   
3. Meanwhile, place the marshmallow cream in a mixing bowl. Gradually pour the hot syrup over the marshmallow cream, stirring until the mixture begins to cool and stiffen. (You can place in the freezer for 1 minute to reduce stirring time.)
   
4. Fold in the extract and pecans. Quickly drop onto the waxed paper using the greased spoons. Cool completely (see note below), then store in an airtight container at room temperature.