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Divinity

Source of Recipe

Western Beet Sugar Producers, Inc. .Salt Lake. UT


Recipe Introduction

You can make this candy alone, but a partner is very helpful when it's time to pour the hot syrup over the beaten egg whites and later with the beating. Remember, Divinity does not keep well, so plan to serve it while it's fresh. Makes about 24 pieces.

List of Ingredients

1/2 cup water
1/2 cup white corn syrup
2 cups Beet Sugar
2 egg whites (at room temperature)
1 teaspoon vanilla extract
1 cup broken nutmeats or shredded coconut


Recipe

Measure water and corn syrup into a medium-sized (2-quart) saucepan; bring to a boil. Add sugar and stir to dissolve well. Cover pan, place over heat and bring to a boil; cook about 3 minutes or until steam inside the pan has melted all the sugar crystals down from sides. Remove cover and continue cooking without stirring to a hard-ball stage (254° F.)Watch carefully during last stages of cook­ing for the temperature will rise rap­idly. While the syrup is cooking, place egg whites in a large bowl (you need lots of room for beating) and beat until they are just stiff enough to hold their shape. When syrup has reached the cooked stage, start pour­ing it over the egg whites in fine stream, beating vigorous1y with a slotted spoon or egg whip. Add the syrup a little more rapidly toward the end; do not scrape the pan. When all the syrup has been added measure in the vanilla extract and nutmeats or coconut. Keep up the beat­ing, changing to a heavy spoon if the whip seems too light. Rest between beating if you are doing it alone. When the candy is thick and creamy and holds its shape, drop from teaspoon onto waxed paper and if desired place a pecan on the top of each; or spread into a lightly greased 8-inch square pan and cut into pieces while still warm. Makes about 24 pieces.