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DIVINITY Recipe

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This recipe for DIVINITY is from CHRISTMAS CANDIES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. sugar
1 c. white corn syrup
¾ c. cold water
3 egg white
1 tsp. vanilla
2 c. chopped nuts (black walnut or pecans)
Directions:
Directions:
In heavy saucepan over medium heat, stir together the sugar, corn syrup and water. Stir only until sugar has dissolved. Do not stir after this point!
While syrup is cooking, beat the egg whites until stiff peaks form. Once the syrup teaches 235º (soft ball stage), carefully pour HALF in a slow steady stream into the beaten egg whites, beating constantly at high speed.
Continue cooking the remainder of syrup to 250º (close to hard ball stage). Then pour this syrup into the egg white mixture, beating constantly at high speed. Add vanilla and continue to beat until mixture holds its shape, approximately 5 minutes (see note below).
Stir in nuts. Using two spoons, drop the divinity oto waxed paper, using one spoon to push the candy off the other. If the cancy becomes too stiff, add a few drops of hot water. You'll need to work fast!
Cool candies completely and store in an airtight container for up to two weeks.
Personal Notes:
Personal Notes:
I used to beat the divinity until it started losing its gloss but that is almost too long. When it gets good and stiff, begin dropping immediately. If it does get too stiff. add just a FEW drops of water - not too many! I believe this is Ruth's and Crystal's favorite among these recipes.

 

 

 

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