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Divinity Candy Recipe

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This recipe for Divinity Candy, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucinda Lautz
Added: Friday, July 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups sugar
1 cup water
1 cup clear Karo syrup
4 egg whites

Directions:
Directions:
Yield: 30 pieces
Preparation Time: 1 hour

Only make this on a dry, cool day. Like meringue, divinity does not like humidity. Cook sugar, water and syrup until clear. Beat egg whites until stiff and form peaks. Pour 3 cups of syrup/sugar mixture slowly into egg whites, stirring constantly. Cook the remaining 3 cups until thickens. (It will form a thread when dripped from a spoon, or when a small amount is dropped into ice water it forms a firm ball.) When second 3 cups are this consistency add all 3 cups to the egg mixture. Then beat with a mixer and then by hand until whole recipe is very cool to the touch. This takes a while. Spoon onto buttered foil. Store in air tight container.

Number Of Servings:
Number Of Servings:
30 pieces.
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
In my mother's family this was THE Christmas candy. Usually chopped pecans were added at the very end before spooning out onto foil. These melt in your mouth. Light, airy and very sweet.

 

 

 

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