Divinity

Ingredients:

2 2/3 cup sugar

2/3 cup light corn syrup

2/3 cup water

2 egg whites

1 tsp vanilla

Stir sugar, syrup and water in a heavy pan and bring to a boil. Boil until it registers 260 degrees, or hard ball stage, on candy thermometer. Do not stir it whiles it’s cooking.

While it’s cooking, beat two egg whites until stiff.

You want the egg whites to easily form peaks.

Pour 1/3 of the syrup over the egg whites when it’s not quite to 260 degrees. Beat while the remaining cooks a little longer. I do this when it’s at about 257 degrees. The rest will just take a minute or two to get to 260 degrees. Once there, pour the rest of the syrup into the egg white mixture and beat. Add vanilla. You can also add food coloring if you want it colored, I just like mine white. Then beat.

So here’s what makes divinity a little tricky; you have to stop beating at precisely the right time or you’ll end up with crusty, grossness. The divinity needs to be just thick enough to hold it’s own shape. A good indicator is when it starts to lose its shine a little. Of course you can do tests. Spoon some onto wax paper, if it makes a white little puddle, you need to beat it more. I wish I could even tell you a time frame, but it all depends on the type of bowl you use. In a bigger bowl, the divinity cools more quickly, which means less beating. In the picture below, the divinity is ready to be spooned out.

Once the divinity is ready, spoon it onto wax paper.

Enjoy!