Basic Divinity

Ingredients

• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1 pinch salt (1/8 tsp)
• 2 egg whites
• 1 teaspoon vanilla extract
• 1 cup nuts, chopped, or
• 1 cup cherries, chopped, or
• 1 cup orange rind, chopped, etc.

Recipe

• 1 note: to prewarm a candy thermometer, simple place it an a small sauce pan of cold water and bring it to a boil.
• 2 let it simmer until you need the thermometer.
• 3 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.
• 4 to make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper.
• 5 for squares, use a greased and wax paper-lined 8 x 8-inch pan.
• 6 measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid.
• 7 dissolve the sugar, stirring constantly with a wooden spoon over low heat.
• 8 syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan.
• 9 increase the heat to medium and bring to a boil.
• 10 optional: cover pan with a square of wax paper and lid, pushing down firmly.
• 11 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.)
• 12 wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath.
• 13 introduce the prewarmed thermometer.
• 14 no need to stir.
• 15 beat the egg whites until stiff but not dry.
• 16 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.
• 17 otherwise, do it now when the thermometer registers 240 degrees f. (115.5 c.).
• 18 test the syrup when the thermometer registers 246 degrees f. (119 c.).
• 19 continue testing until it reach the firm-ball stage, 246 to 260 degrees f. (119 to 126.5 c.).
• 20 syrup will be hard to scrape up in ice water.
• 21 it will have to be forced into a ball, but once formed, it should hold its shape but give under pressure.
• 22 return the thermometer to the hot water bath to soak clean.
• 23 dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed.
• 24 tilt the syrup pan to get the last drop but do not scrape the pan.
• 25 once the syrup is completely incorporated, change to a flat whip if you have one.
• 26 have patience and continue beating.
• 27 the amount of time you spend mixing depends on the power of your mixer.
• 28 if you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes.
• 29 with less powerful ones, it can take up to 20 minutes.
• 30 the important thing is to beat at the highest speed of your mixer.
• 31 also if it is a hot and humid day, it will take longer also.
• 32 test the divinity.
• 33 the first and most important test occurs when you lift the beaters.
• 34 if the candy falls back in ribbons that immediately merge back into the batter, it isn't done.
• 35 eventually, a stationary column will form between the beaters and the bowl.
• 36 candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak.
• 37 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.
• 38 fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon.
• 39 drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan.
• 40 dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner.
• 41 a neat trick is to put the candy into a pastry bag and pipe onto the wax paper.
• 42 if you spread it in the pan, you will have to wait up to 24 hours before it is ready.
• 43 but you maybe one of those that think it is better when it is 24 hours old.
• 44 score and cut into squares.
• 45 store in an airtight container at room temperature or in a refrigerator.
• 46 recipe cannot be doubled; it can be frozen but not for extended periods of time.