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Divinity Recipe

2 large egg whites
1/4 t. salt
2-1/2 C. sugar
1/2 C. water
1/2 C. light corn syrup
1 T. vanilla extract
Butter or margarine to grease cookie sheet

For best results, make on a sunny day with low humidity. Butter large cookie sheet and line it with wax paper. Set aside.

In large mixing bowl, beat the egg whites and the salt with an electric mixer on high. When soft peaks form, set the bowl aside.

Combine sugar, water and corn syrup in a heavy medium saucepan. Place over medium heat and stir until the sugar is completely 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 cook without stirring until the mixture reaches 260 F. Remove the pan from the heat.

Turn the mixer back on and beat the egg whites for a few seconds to reincorporate any separation. With the mixer at high speed, slowly pour the hot syrup into the egg whites in a thin, steady stream. Beat until the divinity begins to lose its sheen and holds its shape when dropped from a spoon.

Depending on the weather, this step can take anywhere from 5 to 15 minutes. Quickly beat in the vanilla. Drop by heaping tablespoonful onto the cookie sheet, spacing the drops about d-inch apart. When divinity cools and is firm, peel away from the wax paper and store it in an airtight container at room temperature for one week.

Variations: Follow recipe with the following changes.

Black bottom divinity: Dip the bottoms of the finished divinity into melted chocolate chips and then place back on clean wax paper until the chocolate has set.

Christmas divinity: Add 1 cup chopped red and green candied cherries with the vanilla.

Halloween divinity: Spoon the divinity out as directed and immediately dust each mound with orange and black sugar or sprinkles. Or add 5 drops orange food coloring with the vanilla.

New England divinity: Add 1 cup coarsely chopped walnuts and d-cup whole dried cranberries with the vanilla.

Pink mint divinity: Substitute 1 tsp. mint extract and 2 drops red food coloring for the vanilla. You can also add 1 cup crushed peppermint candies with the mint extract.

Source: The Ultimate Candy Book by Bruce Weinstein

            

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