Cherry Divinity
Source of Recipe
From "My Southern Food" by Devon O'Day
List of Ingredients
- 2-1/2 cups sugar
- 1/2 cup light corn syrup
- 3/4 cup water
- 1/8 tsp salt
- 1/8 tsp cream of tartar
- 2 large egg whites, beaten stiff
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup drained, chopped maraschino cherries
- 1 cup chopped pecans
Instructions
- In a medium saucepan combine the sugar, corn syrup, water, salt, and cream of tartar. Bring to a boil and cook, covered, until the mixture reaches the soft-ball stage (about 5 minutes after reaching the boiling point). This can be tested in water, but a candy thermometer is easier.
- Uncover the pot and continue to boil until it reaches the hard-ball stage (about 10 more minutes). Immediately pour into a large bowl with the stiff egg whites, beating constantly. Add the vanilla extract, almond extract, cherries, and nuts, blending well until the candy will hold its shape.
- Drop the candy by tablespoonfuls onto wax paper and allow to set. When cooled and set, the candy can be moved to a covered container, and refrigerated when not being served.
Makes 16 pieces.
Final Comments
Always make divinity on a sunny day. Humidity wreaks havoc on candy.
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