Tuesday, October 20, 2009


For my birthday about a month ago my sister in law gave me a candy making book. I haven't been able to put it down since. I must have looked and read through it 50 times! My husband doesn't get how I can sit down and read cook books for fun:) I was very excited about this book because I haven't ever been into candy making, and I really want to try to make homemade chocolates and goodies for friends this Christmas, so I decided to start practicing with divinity. I loooove divinity! I mean what's not to love?? And it was fairly simple to make, the key is to make sure you whip it enough after you add the sugar mixture into the egg whites. I didn't whip it enough at first and it made softer divinity. After spooning out a few I put the beaters back on and whipped it for a few more minutes and it made firmer divinity that was much better. Can't wait to make these again, however I end up eating way too much!!

This is when I didn't beat it quit enough, it should be
a little thicker than that.

Daphne's Divinity
from Candymaking by Ruth A. Kendrick & Pauline H. Atkinson-a wonderful book!

2 egg whites, at room temp
1/2 c. light corn syrup
1/2 c. water
2 c. sugar
a few grains of salt
1 tsp vanilla
1 cup walnuts, if desired

Line a 15x10 jellyroll pan with waxed paper or butter an 8 inch square pan; set aside. Place egg whites in large bowl of electric mixer; set aside. IN a heavy 3 quart saucepan, combine corn syrup, water, sugar and salt. Place over low heat and stir with a wooden spoon until sugar is dissolved. Remove spoon. Increase heat to medium-high and cook without stirring until mixture reaches a rolling boil.

Clip on candy thermometer. Reduce heat to maintain full (but not rolling) boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush. Cook syrup to 252 F. or hard ball stage. Just before syrup is ready, beat egg whites until stiff but not dry. Remove syrup from heat and allow boiling to subside.

With mixer on high speed, gradually add hot syrup to egg whites, once you begin to pour, don't stop and do not scrape pan. Continue beating until mixture begins to lose its gloss and holds its shape. Add vanilla, and nuts if desired. Drop quickly by spoonfuls onto waxed paper or pour into prepared pan, spreading evenly. Makes about 40 pieces.

1 comment:

  1. I'm so glad you were able to use the book! I didn't know that this recipe came from it. Lets try chocolates soon for Christmas gifts!