(A)
- 7 lbs. sugar
- 6 1/2 lbs. glucose
- 1 1/2 qts. of 12% cream
(B)
- 2 qts. canned milk
(C)
- 1 lb. butter
(D)
- 2 oz. vanilla
- 2 oz. salt
Preparations
- Slice divinity (Lesson IX) into strips 5″ by 1 1/2″
- Large flat pan. Spread 5 lbs. of pecan halves in the pan.
- Obtain 2 spatula knives and a pair of canvas gloves.
Step I
Place (A) in kettle and mix well. Bring the mixture to a boil
Step II
After batch comes to a boil add (B) slowly, stirring while pouring. Then add (C)
Step III
Cook on up to 240° F. (242°). As batch approaches 240° it will get heavier. To prevent scorching it must be stirred constantly. Turn flame down to medium when batch reaches 235° F.
Step IV
Take off fire at 240° and add (D) mixing in well. Place the kettle on an open-end can beside table, where pan of pecans is placed.
Step V
To dip divinity use 2 spatula knives. Dip one spatula knife into the caramel, then place a slice of divinity on the knife that has been dipped. Place the other knife on top of divinity and dip the two knives (with the divinity in-between into the caramel. Lift out and scrape the excess caramel off the bottom knife. Throw the dipped divinity into the pan of pecans. Then roll the dipped divinity in the pecans with the hands. To speed process one man may dip and another roll. Pecan rolls may be sliced as they are sold.
Special Comments
If caramel becomes hard while dipping it may be reheated after adding an additional 1/2 lb. glucose. Agitation of caramel batch in the dipping combined with particles of divinity tends to turn the caramel into fudge. The glucose prevents this change.
Also See
Original Recipe
