WOW....that's all I can say. This is defiantly a two person job.....but so worth it!
You will need a candy thermometer.
Don't try to make Divinity on a rainy day. It won't turn out because of the humidity
- Place 3 Egg Whites in a large glass bowl and beat until stiff.
- In a large saucepan over low heat add:
- 4 cups Sugar
- 1 cup White Karo Syrup
- 3/4 cup Water
4. Remove from heat and pour (beating constantly) in a fine stream into the beaten egg whites.
5. Continue beating until it holds shape and loses it's gloss.
6. Add 1 teaspoon of Vanilla.
7. Drop by spoonfuls on waxed paper. Allow to cool until room temperature.
8. Store in an airtight container with wax paper between layers. Can store for 2 weeks!
Some Variations I found on a website
Cherry-Nut Divinity: Fold in 1/2 cup of chopped, well-drained maraschino cherries with the chopped nuts before spooning out mounds.
Strawberry Divinity: After beating your egg whites to the soft-peak stage, sprinkle a package of strawberry gelatin over the egg whites and beat again at medium speed until all of the gelatin has been incorporated. Increase your mixer speed to high and begin to add the hot syrup and continue as directed above. Garnish with a slice of fresh strawberry.
Peppermint Divinity: After beating your egg whites to the soft-peak stage, add 1/4 teaspoon of peppermint oil to the egg white and continue to beat on high speed for another minutes. **You may also add 3 drops of red food coloring. Then begin to add the hot syrup and continue as directed above. Garnish each mound with finely crushed peppermint candies.
Chocolate Divinity: After cooled dip half of Divinity piece in melted Baker's Chocolate and let cool.
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