Christmas Divinity

1. Stir 2 cups sugar into ½ cup corn syrup, ½ cup water, dash salt till dissolved. Boil to medium-ball stage (240 degrees).

Slowly pour 1/3 of sugar mixture over 2 stiff-beaten egg whites, beating constantly while pouring. This is when a stand mixer comes in handy.

2. Cook remaining syrup to very hard-ball stage (265 degrees). Test: Add several drops to water. Mixture will form a firm ribbon that bends when lifted from water. Beat syrup in candy mixture, continue beating until firm.

3. When mixture holds its shape when dropped from a spoon, add 1 teaspoon vanilla. At this point, we added 1/2 cup of chopped pecans.

Drop from teaspoon onto a greased cookie sheet. Swirl each piece to a peak. Daddy could make a swirl, I just make a pile. We use two teaspoons to help spoon the mixture onto the wax paper or cookie sheet.

Double cooking takes longer, but it’s a failure proof way to make fluffy divinity. Let the divinity to dry fully, takes a couple of hours, then it is ready to enjoy!

No comments:

Christmas Countdown