2 c Granulated sugar
1/2 c Light corn syrup
1/2 c Water
1 pn Salt (1/8 ts)
2 lg Egg whites
1 ts Vanilla extract
1 c Nuts; chopped -OR-
1 c Cherries; chopped -OR-
1 c Orange peels; chopped, etc.
Note:
To prewarm a candy thermometer, simply place it on a small sauce
pan of cold water and bring it to a boil. Let it simmer until you
need the thermometer.
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 8x8" pan. Measure the sugar, corn syrup, ice water, and
salt and dump into a heavy 2 qt saucepan with a tight fitting lid.
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.
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.)
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.
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°F (115°C).
Test the syrup when the thermometer registers 246°F (119°C).
Continue testing until it reach the firm-ball stage, 246 to 260°F
(119 to 126°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.
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.
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.
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.
Fold in the flavorings and nuts and/or other optional items using
the mixer or if very thick, a wooden spoon.
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.
