*  Exported from  MasterCook  *

                        DIVINITY AND VARIATIONS

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----BASIC DIVINITY-----
    1/2   c            Light corn syrup
  2 1/2   c            Sugar
    1/4   ts           Salt
    1/2   c            Water
  2                    Egg whites
  1       t            Vanilla extract
  1       c            Coarsely chopped nuts
                       -----HOLIDAY DIVINITY-----
    1/4   c            Chopped candied cherries
    1/4   c            Chopped candied pineapple
                       -----CHOCOLATE DIVINITY-----
  6       oz           Semisweet chocolate chips
  1       c            Nut halves (instead of
                       -chopped nuts)
                       -----GINGER DIVINITY-----
  6       tb           Water \ Instead of the
  2       tb           Preserved-ginger syrup / 1/2
                       -cup water
    1/2   c            Finely diced ginger

 Servings: 1 1/2 pounds

 DIRECTIONS: In saucepan mix corn syrup, sugar, salt and water. Cook,
 stirring, until sugar is dissolved. Continue cooking, without
 stirring, until a small amount of mixture forms a firm ball when
 dropped in cold water (248-F). Beat egg whites until stiff, but not
 dry. Pour about half the syrup slowly over whites, beating
 constantly. Cook remainder until a small amount forms hard threads in
 cold water (272-F). Add slowly to first mixture, and beat until
 mixture holds its shape. Add vanilla and nuts; drop by
 dessert-spoonfuls onto waxed paper, or spread in buttered 9x9x2" pan,
 and when firm, cut in squares.

 HOLIDAY DIVINITY: Follow above instructions, adding candied cherries
 and pineapple with the nuts.

 CHOCOLATE DIVINITY: Follow above instructions, adding chocolate and
 nuts with vanilla after beating; then beat until well blended.

 GINGER DIVINITY: Follow above instructions, using the water and ginger
 syrup for the liquid. Add diced ginger with the nuts.

 Source: Mom's old magazine clippings- 1940's to 1970's

 From: Sallie Austin



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