Divinity
From toml 15 years ago
- 20 minutes to make
- Serves 24
My Mother would make this around the Holidays it was my favorite. One year I even got a whole batch for a Christmas present . The recipe is from the Antoinette Pope School New Candy Cookbook. The recipe say a week but I pretty sure it can last longer
Ingredients
- 3 cups sifted granulated sugar shopping list
- 3/4 cup light corn syrup shopping list
- 3/4 cup hot water shopping list
- 1 teaspoon vanilla shopping list
- 1/4 teaspoon salt shopping list
- 1/3 cup fresh egg white in 8-inch bowl shopping list
- About 3/4 cup chopped pecan or walnut meats shopping list
How to make it
- In a 2-quart saucepan combine sugar, syrup and water. Stir
- well and cook to 258 F during cold weather 260 F during warm
- weather. Remove from heat and at once start to beat white until they cling to bowl,
- then beat about 1/2 minute more. Now pour hot syrup slowly over the whites, beating at
- high speed constantly .If syrup is added to rapidly, it will cook the egg whites into noticeable pieces. Continue to beat preparation at high speed about 5 or 6 minutes if using a powerful beater, or until
- Candy will no longer flow from beater in a continuous ribbon but rather in broken pieces, testing often the last minute or two. It sometime takes as long as 15 minutes. It will take with older or
- junior beater. Quickly beat in flavoring and fold in nutmeats. Drop from butter spoon (releasing
- with another spoon) onto silicone (or wax) paper. Or pour the entire batch into paper lined 9-inch square pan ,or smaller. Flatten top with lightly buttered hand. Place in plastic bag and keep in cold place until firm, then cut into squares. For one week if well wrapped.
The Rating
Reviewed by 10 people-
Great
Christmas candy luv it high5
momo_55grandma
in Mountianview loved it
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We had something like these too...but I think we called them something else.
dynie
in Marietta loved it
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Fabulous recipe! What a great gift to receive! Five forks.
mrsc543
in North Reading loved it
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