Grandpa's Divinity Ingredients: 3 cups sugar 1/2 cup white corn syrup (Karo) 1/2 cup hot water 2 egg whites, beaten until stiff peaks form 1 teaspoon vanilla extract Method: combine sugar, corn syrup, and hot water and bring to a boil in saucepan. Cook syrup, stirring frequently to soft ball stage (238 degrees on a candy thermometer) or until you can drop a bit into ice water and form a soft ball when you roll it in your fingers. Meanwhile beat egg whites. I like to add food color to egg whites while mixer is going. Pour half of hot syrup gradually into egg whites while you continue to beat the whites. A standing mixer is the easiest, but I've done it with a hand mixer. Pour slowly but change quickly from pouring to beating if you are using a hand mixer. Try to secure the bowl so that you can mix and pour simultaneously. Continue cooking the remainder of the syrup until it reaches the hard ball stage (250 degrees or until a little dropped into a cup of ice water can be rolled into a firm ball). Gradually add the rest of syrup to egg whites while beating. Then add vanilla and continue beating while the candy cools. If you like, add chopped nuts, candied cherries, etc. while you beat the cooling candy. If you can make a peak stand up when you touch the confection, it is cool enough. Don't let it get so cool that it hardens in the bowl, or you and your family will be digging it out of the bowl to eat it. When confection is just cool enough, spoon onto waxed paper in uniform dollops. Makes about four dozen pieces. Store in a tightly covered container in the refrigerator.
--~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
