DIVINITY
Great Christmas candy! It can be sensitive to weather, so plan on making on a clear, low-humidity day. A good, accurate candy thermometer is essential to making perfect divinity as well!
Provided by Mysti Bannister @Littlebittychef
Categories Candies
Number Of Ingredients 6
Steps:
- Divinity is sensitive to moisture and oil, so I always use metal pans, bowls, and spoons. I wipe all utensils and pans/bowls well with a mixture of 1 part vinegar/1 part water to remove all oil traces. Also- make sure your ingredients are all at room temperature, especially the egg whites.
- Prepare cookie sheet by buttering well or spraying with cooking oil.
- In large, heavy saucepan, combine sugar, Karo syrup, and water. Heat over medium flame, stirring constantly until sugar dissolves. Cover pot and cook for 3 minutes to allow sugar to wash down from sides of pan. Uncover and continue to cook, without stirring, until it reaches 250 degrees.
- While sugar is cooking, beat egg whites in large metal bowl with mixer until stiff peaks form. When sugar syrup reaches 250 degrees, pour 1/2 sugar syrup in thin stream over egg whites, beating constantly.
- Return remaining sugar syrup to heat, and cook until 270 degrees. Pour syrup over egg white mixture in a thin stream while beating constantly. Continue to beat at high speed until mixture is thick and shiny. Add vanilla or almond extract and beat well.
- Drop by spoonsful onto prepared pan. Immediately press pecan half or cherry half into top of each piece. Allow to cool and set, and store in air-tight container.
- NOTE- if you would like to color your divinity, you may add a few drops of food coloring with the vanilla extract. Be careful not to add more than 3 or 4 drops, it will thin the candy too much and cause it not to set.
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