Old Fashioned Divinity
2-1/2 cups sugar
In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue cooking, without stirring, until the thermometer registers 260 degree F, hard-ball stage (10 to 15 minutes).
Remove pan from heat; remove thermometer. In a large mixing bowl beat egg whites with a freestanding electric mixer on medium speed until stiff peaks form (tips stand straight). Gradually pour hot mixture in a thin stream over whites, beating on high speed about 3 minutes; scrape sides of bowl occasionally. Add vanilla and, if desired, food coloring. Continue beating on high just until candy starts to lose its gloss (5 to 6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounds on itself.
Drop a spoonful of candy mixture onto waxed paper. If it stays mounded, the mixture has been beaten sufficiently. If mixture flattens, beat 1/2 to 1 minute more; check again. If mixture is too stiff to spoon, beat in a few drops hot water till candy is a softer consistency. Immediately stir in fruit or nuts. Quickly drop remaining mixture onto waxed paper. Store tightly covered. Makes about 40 pieces.
*Candied Fruit may be substituted for the nuts
COOKS NOTE: It is not an old wives tale; humidity can affect the outcome of your divinity. Wait for a day that is as low in humidity as possible. Do not attempt if it is raining!
Per Serving: 71 Calories; 1g Fat (10.8% calories from fat); trace Saturated Fat; 1g Protein; 16g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1 Other Carbohydrates.
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