Divinity (Twice Cooked: Family Collection)

I have a few distinct memories of my grandmother's Divinity. Once, when I was in the third grade we went over to her house for a visit and were greeted with a bowl full of white, green and pink candies. I fondly remember biting into those little pieces of heaven. To me, each bite tasted like a creamy, silky sweet cloud......I knew instantly that I LOVED this candy! I also remember one year she hadn't placed them in a sealed container and they were like biting into a rock. And finally during an especially wet winter, she attempted to make a batch.......and instead of the fluffy clouds, they turned into flat, sticky glossy puddles. Though she was disappointed we all had a good laugh and I learned perhaps the most important lesson when making Divinity: Don't make it when it's cloudy and snowing! Medium to high humidity yields flat, glossy, and perpetually sticky pools which aren't any fun at all.


Twice Cooked Divinity is an "old timey" recipe so when you're making this, you're making history which is kind of cool. In the above photo I've placed the Divinity in a Depression Glass platter atop a crystal cake stand.

Ingredients:

■2 1/2 Cups Sugar
■1/2 Cup Water
■1/2 Cup Light Corn Syrup
■1/4 Teaspoon Salt
■2 Egg Whites
■1 Teaspoon Vanilla Extract
■1 Cup Chopped Walnuts (optional)
Directions:

(This can be a difficult recipe so be sure to read the hints)

1) Cook the first 4 ingredients in a heavy 2 quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248 deg F. --about 15 minutes. Remove syrup mixture from heat.

2) Beat egg whites at high speed with an electric mixer until stiff peaks form. Pour half of hot syrup in a thin stream over egg whites while beating constantly at a high speed, about 5 minutes.

3) Cook remaining half of syrup over medium heat, stirring occasionally until a candy thermometer registers 272 deg F (about 4-5 minutes) Slowly pour hot syrup and vanilla extract over egg white mixture beating constantly at high speed until mixture holds it shape (about 6 to 8 minutes). Stir in 1 cup chopped walnuts.

4) Drop mixture quickly by rounded teaspoonfuls onto waxed paper and garnish with nuts if desired. Cool.

Hints:


Weather and timing are absolutely crucial with this candy. As I wrote at the beginning, don't make this candy when you have medium to high humidity or it WILL fail.

Recruit a Helper! Even if you have a standalone mixer, reading a thermometer, pouring hot syrup, mixing and scraping a bowl are MUCH easier tasks with an extra set of hands.

Be prepared! Have everything ready in advance, and that includes reading your instructions. I've made this for years and when I don't prepare? It sucks. Before you begin, roll out some cookie sheet lengths of waxed paper on your table or counter and set out a couple of spoons per person as well as a trivet or dishtowel to set the bowl on.

Chill your bowl and beaters before whipping the egg whites.

Be vigilant when separating your egg whites. Any speck of yolk will ruin your efforts.

Pour ingredients GENTLY in your bowls or pans DON'T scrape the sides while stirring.