Aunt Luella's Divinity Eggs

Okay, Aunt Luella never made this into easter eggs that I know of. But here's her recipe for divinity, maybe it would work, maybe not, it's not exactly a nougat (scroll down for the real easter egg recipe).

Aunt Luella's Divinity
4 cups sugar
1 cup water
2/3 cup Karo
4 egg whites
1 tsp. vanilla
nuts

Mix sugar, water, Karo. Cover and boil 5 min. Uncover, wipe sides of pan with damp cloth. Boil without stirring until it forms a good long string when dropped from spoon.
Pour half of this mixture over beaten stiff egg whites. Beat constantly. Put other half of syrup mixture back on fire and cook without stirring until it forms a hard 'crackling' ball in water. Add it quickly and beat constantly. Add vanilla and nuts. Beat it until it stands up in peaks. Drop from spoon onto wax paper (or in this case shape into eggs after cool enough to handle)




Vanilla Nut Easter Egg (nougat center)

Ingredients for candy center:
2 large egg whites
2 1/2 cups granulated sugar
1/2 cup light corn syrup (Karo)
1/2 cup water
1/4 teaspoon salt
2 teaspoons vanilla
1 cup (8 ounces) white chocolate, broken into small pieces
1 cup walnut or pecans, chopped coarsely

Line a baking sheet with parchment paper, set aside. In a large bowl using your electric mixer, beat egg whites just until soft peaks form; turn mixer off and set aside.
In a med.size heavy bottom saucepan over medium heat, combine sugar, corn syrup, water and salt. Stir until sugar is dissolved and the mixture comes to a boil. Clip a candy thermometer to the inside of the pan; raise the heat to medium high and continue to cook, without stirring. The sugar mixture will cook until it reaches a temp of 260 degrees.
As the temperature of the sugar mixture reaches 245 to 250 degrees, resume beating the egg whites until stiff peaks form; turn mixer off and set aside.
When the temp reaches 260 degrees immediately remove the pan from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with mixer on high. Slowly add the vanilla and continue beating on high until the candy changes from a smooth shiny texture to a rough dull texture. This takes about 10 -20 minutes. As soon as the texture changes to dull texture, slow the mixer to a medium speed and add the white chocolate pieces, stirring until the chocolate is melted and well mixed in. Add the nuts and stir until combined. Note: candy will be stiff and difficult to stir. If necessary, knead with your hands until nuts are mixed in.
Using your hands, shape candy into egg shapes, about 2 inches in diameter. Place the candy eggs on the baking sheet, cover and refrigerate until well chilled about 1-2 hours.

Chocolate Coating:

1 1 /2 cups (12 ounces) milk chocolate (or semi-sweet chocolate)

1 tablespoon vegetable shortening
 (remember don't use butter or marg as it contains water and ruins the choc)
Royal Icing (optional)
In the top of a double boiler over hot water, or using your favorite method of melting, melt chocolate and vegetable shortening; stirring to combine. HINT: You can create a double boiler by filling a saucepan with 2 inches of water; bring just to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water (the upper pan/dish should not touch the water below).
Remove the chilled candy eggs from the refrigerator. One at a time, place each egg on the end of a dinner fork; dip the eggs into the melted chocolate mixture to coat, allowing any excess chocolate to drip back into the pan. Use a toothpick to push the eggs off the fork and onto the baking pans; let sit until the chocolate is set.
When the chocolate has set on the candy eggs, decorate with Royal Icing if desired.

Royal Icing Made with Meringue Powder (edible):
3 tablespoons meringue powder (or powdered egg whites)

4 cups powdered sugar

¼ to ½ cup warm water (or more if needed)

Food coloring (optional)

Flavoring (optional) If using an extract for flavoring, use one that is clear so it does not add unwanted color to the finished icing, such as orange, lemon, mint, almond, and clear vanilla.

In a medium bowl, and using an electric mixer or hand mixer, combine meringue powder and powdered sugar. Add water in small quantities, start with tablespoons of water, then when it’s getting close to the right consistency add water in teaspoonfuls or just drops of water at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add food coloring and flavoring (optional.)

Use immediately. Keep unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until the water is thoroughly combined.

Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator or at room temperature.

or...
Royal Icing Made with Egg Whites

2 large egg whites

3 cups powdered sugar

1 to 3 teaspoons warm water (or more if needed)

Food coloring (optional)
In a medium bowl, and using an electric mixer or hand mixer, beat egg whites until frothy. Add the powdered sugar, 1 cup at a time, beating after each cup until smooth. Add water, a few drops at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add food coloring (optional.)

Use icing immediately, keeping unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until water is thoroughly combined.

Place unused icing in an airtight container or sealable plastic bagand store in the refrigerator.