Recipes From The Kitchen At Bag End

Well, my Martha Washingtons are chilling. Now they just need to be dipped. Tomorrow or Sunday I'll make divinity. Divinity is my signature candy, I'll make at least three batches. Every Christmas when daddy arrives, the first thing he says is "where's the divinity?" What can I say? He's old. We humor him. ;)

This recipe is simple, but once things start moving, they move very fast. I recommend reading completely through the recipe and becoming familiar with every step before beginning. You might find you don't have time later.

DIVINITY
2 1/2 cups sugar
1/2 cup water
1/2 cup light corn syrup
2 egg whites
1 tsp. vanilla
1/2 cup chopped nuts (optional)
1/2 cup chopped candied fruit (optional)

In a heavy 3-4 quart saucepan stir together sugar, corn syrup and water. Cook and stir over medium-high heat until sugar dissolves and mixtures boils. Reduce heat to medium and cook, without stirring to 260F on candy thermometer. Mixture should boil gently over entire surface. Remove saucepan from heat. Immediately begin to beat egg whites until stiff peaks form (tips stand straight). Gradually pour 1/3 hot syrup in a thin stream over egg whites, beating constantly on hight speed of electric mixer. Pour egg white and syrup mixture back into saucepan and continue beating. Add vanilla. Continue to beat on high speed of electric mixer until candy holds its shape when beaters are lifted. This should take about 5-6 minutes. When candy is beaten enough, mixture will stay mounded in a soft shape when a spoonful is dropped onto waxed paper. If mixture flattens out, beat a minute more and check again. The mixture is over-beaten if it is stiff to spoon and the surface is rough. If mixture is too stiff, beat in hot water, a few drops at a time, until candy is a softer consistency. When candy holds it's shape, stir in fruit and nuts, if desired. Quickly drop candy by teaspoonfuls onto waxed paper. Cool. Store tightly covered.