Monday, December 21, 2009


4 cups sugar
1 cup light corn syrup
¾ cup water
¼ teaspoon salt
3 egg whites, room temperature, stiffly beaten
1 teaspoon vanilla
1 cup broken nuts, if desired

Combine sugar, corn syrup, water, and salt in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar is dissolved. If sugar crystals form on side of pan, wipe them off or cover with lid unto they dissolve then remove the lid and continue boiling. Reduce heat and cook without stirring until temperature reaches 248°F., or firm ball stage.

When candy reaches 240°F., beat egg whites until stiff, but not dry (be certain that the utensils and bowl are grease-free). When candy mixture reaches 248°F., slowly pour it in a fine stream over egg whites, beating constantly with electric mixer, slowly pour it in a fine stream over egg whites, beating constantly with electric mix at medium speed (this is a 2-person job if you’re using a hand mixer; a stand mixer is much easier to use by yourself).

Continue beating until mixture begins to lose its gloss and a small amount dropped from a spoon holds soft peaks. The secret to smooth, velvety divinity is plenty of beating. Take a little taste—when it feels velvety on the tongue and the raw syrup taste is gone, it’s ready.

Mix in the vanilla. You may fold in chopped nuts if desired. Drop by teaspoonfuls onto waxed paper. You may place a nut on top of each candy, if desired.

Makes about 8 dozen pieces.


• To make a pastel divinity, add 20 drops of food coloring to the uncooked syrup.
• It is recommended that you test your candy thermometer before use each time. Place in a saucepan with boiling water. Water boils at 212°F., so adjust the temperature in the recipe up or down as required.

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