Directions: |
Directions:To make sugar syrup, mix together sugar, water and corn syrup in a heavy-bottomed medium saucepan. Cook the mixture on low heat, stirring continuously until sugar is dissolved.
Turn the heat up to medium high and continue to cook the mixture without stirring until it reaches 250°F on candy thermometer.
As the syrup approaches 240°F, start whipping the egg whites.
To make divinity mixture, in a large mixing bowl with whisk attachment, beat the egg whites until hard peaks form.
Reduce the speed to low and slowly and continuously pour the hot syrup mixture in to the egg whites.
Stir in vanilla extract.
Increase the speed to high and continue to beat the mixture until it loses its gloss and holds its shape, about 15 minutes. Check the consistency after 15 minutes. If the mixture is stilly runny and shiny, beat for another 5 minutes and check again.
Line a baking sheet with wax paper and spray 2 spoons with non-stick cooking spray.
Using the buttered spoons, drop a spoonful of divinity mixture onto the prepared sheet.
Rest divinity at room temperature for at least 2 hours to set, or overnight. (The candies should set in about 2 hours though.)
Store in airtight container at room temperature for up to 2 weeks. You can also freeze them in airtight container for up to 2 months.
It’s best to make the divinity on a dry day. If it’s raining, choose another day to make it. |
This recipe for Old-Fashioned Divinity is from