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Divine Divinity
Ingredients
2 1/2 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 large egg whites
1 1/2 teaspoons vanilla
2/3 cup coarsely chopped pecans or walnuts or chopped red or green
candied cherries (optional)
Makes about 36 servings.
Preparation time: 20 minutes.
Cooking time: 25 minutes.
Step 1:
Line a baking sheet with waxed paper. In a large heavy saucepan, combine
the sugar, corn syrup, and water. Bring to a boil over moderately high
heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid
splashing mixture onto side of the pan.) Boil for 3 minutes. If using a
candy thermometer, carefully clip to side of pan, making sure the bulb
is immersed but not touching the bottom of the pan.
Step 2:
Cook over moderate heat, without stirring, to 260° on candy thermometer,
hard-ball stage (15 to 18 minutes). (Or, use this cold water test. Using
a spoon, drop a small amount of hot mixture into very cold, not icy,
water. Dip your fingers into the water and form the mixture into a ball.
Remove the ball from the water; it should not flatten but can be
deformed by pressure.)
Step 3:
Remove pan from heat; remove the thermometer from saucepan. In a large
bowl, with very clean beaters and an electric mixer on medium to high,
beat the egg whites until stiff peaks form. Slowly pour hot syrup
mixture in a fine stream over egg whites, beating with electric mixer on
high for 3 minutes and scraping the side of the bowl occasionally.
Step 4:
Add the vanilla. Continue beating with the electric mixer on high just
until candy starts to lose its gloss and holds soft peaks (5 to 6
minutes), scraping the side of the bowl occasionally. Stir in nuts (if
using).
Step 5:
Working quickly, drop by teaspoonfuls onto waxed paper. If the divinity
becomes too stiff, beat in very hot water, a few drops at a time, until
it is a softer consistency. Cool completely. To store, cover tightly.
Tips:
Choose a dry day. Because sugar absorbs moisture from the air, divinity
may never set up if you try to make it on a humid day.
Start with room temperature egg whites. They heat up to a greater volume
than cold egg whites.
Use a heavy-duty, freestanding electric mixer. Beating divinity puts a
strain on a mixer's motor. Portable mixers and lightweight, freestanding
mixers may not have heavy enough motors.
Follow the recipe directions carefully. Timing is important. Adding the
hot syrup too quickly or not beating the candy mixture long enough can
cause divinity to fail. Overbeating the divinity will cause it to set up
before you can drop it into individual pieces.
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