"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Divinity Recipe

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This recipe for Divinity, by , is from The Boettcher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Boettcher

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 tsp salt
2 egg whites
1 tsp vanilla
3/4 cup of chopped nuts (optional)

Directions:
Directions:
1. In a heavy saucepan combine sugar, syrup hot water and salt. Cook and stir until the sugar is dissolved and the mixture comes to a boil. Cook to hard boil without stirring(250 degrees). Frquently wipe crystals forming on the side of pan with a wet pastry brush. Remove from heat.
2.Just as the syrup is reaching temp begin whipping egg whites in a large clean glass or stainless steel mixing bowl. Beat egg whites until stiff snd stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with an electric mixer. at med speed. After pouring all of syrup increase speed to high for about 5 minutes. Add vanilla and continue beating until mixture loses its gloss and is stiff. If it is to stiff add a few drops of hot water. Add nuts if desired.
3. Immediately drop by spoon on wax paper. You can add a drained cherry halg for decoration if desired or a pecan half.

 

 

 

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