Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c White Sugar; Granulated
1/2 c Light Corn Syrup
1/2 c Water
1 pn Salt (1/8 tsp)
2 Egg Whites; Lg
1 ts Vanilla Extract
1 c Nuts; Chopped, OR
1 c Cherries; Chopped, OR
1 c Orange Peels; Chopped, Etc.

~------------------------------OPTIONALS
~-------------------------------- NOTE: TO PREWARM A CANDY
THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE PAN OF COLD WATER AND
BRING IT TO A BOIL. LET IT SIMMER UNTIL YOU NEED THE THERMOMETER.
STEP 1: Prewarm the thermometer; separate the eggs allowing the
whites to come to room temperature in a large bowl of an electric
mixer. (Return the egg yolks to the refrigerator covering with
plastic wrap or water for another recipe.) Fill a glass with ice
cubes and water. To make dropped divinities, you will need 2 cookie
sheets, topped with greased wax paper. For squares, use a greased and
wax paper-lined 8 X 8-inch pan. Measure the sugar, corn syrup, ice
water and salt and dump into a heavy 2-quart saucepan with a tight
fitting lid. STEP 2: Dissolve the sugar, stirring constantly with a
wooden spoon over low heat.
Syrup will become clear, gritty sounds will cease, and the spoon will
glide smoothly over the bottom of the pan. Increase the heat to
medium and bring to a boil. STEP 3: (OPTIONAL): Cover pan with a
square of wax paper and lid, pushing down firmly. Steam for 2 to 3
minutes to dissolve the sugar crystals. (Listen to make sure the pot
doesn't boil over. To double-check, remove lid, leaving the wax paper
in place.) STEP 4: Wash down any crystals clinging to the sides with
a brush dipped in hot water from the thermometer bath. Introduce the
prewarmed thermometer. No need to stir. STEP 5: Beat the egg whites
until stiff but not dry. If your mixer is a heavy duty one, you can
wait until the bubbles in the syrup become very large and airy before
beating the egg whites. Otherwise, do it now when the thermometer
registers 240 Degrees F. (115.5 C.). STEP 6: Test the syrup when the
thermometer registers 246 degrees F. (119 C.). Continue testing until
it reach the firm-ball stage, 246 to 260 degrees F. (119 to 126.5
C.). Syrup will be hard to scrape up in ice water.
It will have to be forced into a ball, but once formed, it should
hold its shape but give under pressure. Return the thermometer to the
hot water bath to soak clean. STEP 7: Dribble the syrup into the egg
whites in a slow, steady stream, beating at slow speed. Tilt the
syrup pan to get the last drop but do not scrape the pan. Once the
syrup is completely incorporated, change to a flat whip if you have
one. STEP 8: Have patience and continue beating.
The amount of time you spend mixing depends on the power of your
mixer. If you have a heavy duty or commercial one, you can go to full
speed and make the divinity in less than 5 minutes. With less
powerful ones, it can take up to 20 minutes. The important thing is
to beat at the highest speed of your mixer.
Also if it is a hot and humid day, it will take longer also. STEP 9:
Test the divinity. The first and most important test occurs when you
lift the beaters. If the candy falls back in ribbons that
immediately merge back into the batter, it isn't done.
Eventually, a stationary column will form between the beaters and the
bowl. Candy will lose its sheen/gloss and stop being sticky; a
teaspoonful dropped onto wax paper will hold its shape, even a peak.
If you machine is laboring and the candy is not quite there yet, you
have two choices: Pour anyway and put into a frost free freezer to
set up....or finish by hand. STEP 10: Fold in the flavorings and
nuts and/or other optional items using the mixer or if very thick, a
wooden spoon. STEP 11: Drop or spread the divinity either on wax
paper-covered cookie sheets or the buttered pan. Dripping it by
teaspoon is harder work for you but it ripens quicker and is ready to
eat sooner. A neat trick is to put the candy into a pastry bag and
pipe onto the wax paper. If you spread it in the pan, you will have
to wait up to 24 hours before it is ready. But you maybe one of those
that think it is better when it is 24 hours old. Score and cut into
squares. Store in an airtight container at room temperature or in a
refrigerator. Makes 1 pound but looks like more. Recipe CANNOT be
doubled; it can be frozen but not for extended periods of time.

Browse by categories