Tuesday, December 16, 2008


Divinity and flowers from Hannahlily
Hannah's Pop-Pop is a master divinity maker. It was a such a priceless gift to her for him to the take time to teach her how to make this special recipe.

2 1/2 c. sugar

1/2 c. light-corn syrup

2 egg whites

1 t . vanilla

1/2 c. chopped nuts

1- Combine sugar, corn syrup, & 1/2 c water in a 2 quart heavy saucepan. Cook & stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium and continue cooking, without stirring.

2- When thermometer reaches 260, hard-ball stage (10-15 minutes), remove pan from heat and remove thermometer. In a large mixing bowl beat egg whites with an electric mixer on medium speed until stiff peaks form. Gradually pour hot mixture in a thin stream over whites, beating on high speed about 3 minutes; scrape sides of bowl occasionally. Add vanilla. Continue beating on high just until it starts to lose its gloss (5-6 minutes).

3- Drop a spoonful onto waxed paper. If it stays mounded, it has been beaten sufficiently. If mixture flattens, beat 1/2 to 1 minute more. Drop by spoonfuls onto waxed paper.

**This recipe does not turn out well in humid or rainy weather.

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