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Divinity
2 and 2/3 cup white, granulated sugar2/3 cup light corn syrup1/2 cup water2 egg whites (from extra large/jumbo eggs)1 teaspoon pure vanilla extract Cook sugar, corn syrup and water in a 2 quart saucepan over low heat, stirring constantly until sugar is dissolved. Place a candy thermometer on the side of the suacepan so the end is in the liquid but not touching the bottom of the pan. Keep the flame on low and cook, without stirring, to 260 degrees F.While the candy is cooking, place the egg whites in the bowl of your counter top mixer. When the candy has almost reached 260, beat the whites until very stiff peaks form using the whisk attachment. When the candy reaches 260, switch to the paddle attachment and turn the mixer on medium speed. Slowly, in a thin, steady stream, pour the candy into the egg whites. Add vanilla and beat until mixture holds it’s shape and the candy becomes dull.Drop mixture, using a buttered spoon, onto waxed paper. Let stand at room temperature for 12 hours, turning after 6. Store in an airtight container. |
Wow!!! I remember my grandmother making this every Christmas, colored it red and green for us kids....couldn't make it when it was raining or the humidity high.
I should try to make some, will have to find her old recipe book. |
My mom makes this every Christmas- One of my favorites. Also really good with chopped walnuts in it!
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It was my most favorite thing, growing up. Thanks for sharing the recipe.
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I used to work as a courier for a bank and at Christmas gave everyone a treat. One year I made fudge and divinity. Knowing that working with the divinity alone may be tricky. A friend told me to put it into a pan the same as the fudge. It worked wonderful. just cut into squares. All enjoyed.
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My Grandmother made this when I was a kid and then my father in law helped me perfect it after Grandma was gone. I've made it for years. There are a few tricks. Do Not make it when it is damp outside. Use a candy thermometer. After pouring the syrup onto the fluffy egg whites and mixing well, let it rest and cool a bit. Then the mixing to the finish is much faster. It is beautiful with chopped maraschino cherries too. Now I've shared all my secrets and everything I know! Merry Christmas
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Maryellen2u you took the words out of my mouth referring to the damp weather, however, it makes good mallow when that happens. No there is no "marsh."
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My dear MIL always said make it on a sunny day!
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To make divinity in any weather or altitude : Put on a pan of water, use candy thermometer water boils at 212 degrees. When your water boils add or subtract the number from or to make it equal 212. That is the number you cook your divinity to in any weather. <!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> |
I remember my Mom making this when I was growing up. I haven't made it for quite a few years. Maybe I will have to give it a try again.
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