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Mom's Christmas Divinity Recipe

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This recipe for Mom's Christmas Divinity, by , is from Cater Cook'n, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Aud Sonders
Added: Saturday, December 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups cane sugar
1/2 cup light corn syrup
1/2 cup water
2 large egg whites
1 tsp. vanilla extract
1 cup pecan halves
candy thermometer

Directions:
Directions:
Combine sugar, corn syrup and water in a saucepan. Cook over medium-high heat and stir only until sugar dissolves. While waiting for the syrup to boil, beat the egg whites till soft peaks form and set aside. Boil syrup and cook to hard-ball stage-250 degree to 265 degrees on a candy thermometer. Turn the mixer on high and slowly pour the syrup in a thin stream over the egg whites. Add vanilla extract and continue beating until the candy loses its gloss. Switch to a long wooden spoon and stir until the candy holds its shape. Spoon a dollop onto wax paper and see if it forms a mound. If it flattens, stir some more and test again. Once the candy passes the test, quickly drop dollops onto the wax paper. Don't work too slow or the candy will get stiff. Place one pecan half on top of each mound.

Number Of Servings:
Number Of Servings:
3 1/2 dozen
Personal Notes:
Personal Notes:
Family Memories from Susan: Mom always made divinity at Christmas when we were growing up. The sweet smell of vanilla floated through the house. These are light and fluffy, like the cloud an angel might sit upon.

 

 

 

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