Recipe By : Old magazine clippings, 1940's to 1970's
Serving Size : 1 Preparation Time :0:00
Categories : Candy
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 ts Vanilla extract
1 c Nuts -- coarsely chopped
Holiday Divinity:
1/4 c Candied cherries -- chopped
1/4 c Candied pineapple -- chopped
Chocolate Divinity:
6 oz Semisweet chocolate chips
1 c Nut halves -- instead of
- chopped nuts
Ginger Divinity:
6 tb Water - instead of the 1/2 c
2 tb Preserved-ginger syrup
1/2 c Ginger -- finely diced
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.
