Monday, December 22, 2008

A Divine Treat



Everyone has something that they "have" to make during the Christmas season. One of my "musts" is divinity. Here is my recipe:


3 Cups Sugar
1/2 cup dark corn syrup
1/2 cup water.

Put together in a large saucepan and bring to a boil, stirring frequently and making sure to stir the syrup such that crystals on the side of the pan are dissolved.



While the syrup is cooking, (or before you put it on) beat together:

2 egg whites
Dash of Salt

Beat until egg whites are in stiff peaks (lift the beaters and they don't flop over.

When the syrup reaches the soft ball stage, beat 1/2 of it (more or less) into the egg whites, a little at a time, so that it is fully incorporated into the egg whites and doesn't harden before being beaten into the eggs. To test for doneness, place a couple of ice cubes in a cereal bowl of water. Use a spoon to put a few drops of syrup into the water. If you can gather the syrup into a ball, but the ball is still soft, that is the soft ball stage.
This is what it looks like after the first syrup is added to the egg whites.

Put the rest of the syrup back on the stove and cook until it reaches the hard ball stage. That means that the drop of syrup becomes a piece of hard candy in the water. Beat the syrup, a little at a time into the egg whites. Once fully incorporated, continue to beat until the mixture is stiff, loses its gloss and holds its shape when you life the beaters from the mixture. Quickly spoon out onto waxed paper, parchment or foil. Let cool and harden. Enjoy.

1 comment:

  1. My grandma used to make divinity. I love it. Yours looks so good.

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