Divinity

 My husband loves divinity – we have made it occasionally over the years, but when Myrna and I were young, we often made candy for the holidays from our Mom’s “Better Homes and Gardens Cook Book 1946" that I still have.  I like a heavy-bottomed 3 quart straight-sided pan for cooking the syrup.

I don’t have any “in-process” photos – making divinity is not the time for picture-taking – it takes all my concentration to try to get it right!  However, I love the advantage of making it in my Kitchenaid – not by hand with a slotted spoon or a hand rotary egg beater as this recipe originally recommended.

This is a simple recipe – I hadn’t ever tried it spread in a pan and I think that I will try that next time, as it would take less time to get it ready.

Divinity

  2           Cups  Sugar

     2/3    Cup  White Corn Syrup

     1/2    Cup  Water

  2           Large  Egg Whites -- stiffly beaten

  1           Teaspoon  Vanilla Extract

  1           Cup  Pecans -- or walnuts, broken

Combine sugar, corn syrup, and water; stir over low heat until sugar dissolves.  Cook to a light crack stage (270°).

Slowly pour over stiffly beaten egg whites, beating constantly.

Add vanilla extract.  Beat until mixture holds its shape.  Add nut meats.

Drop from a teaspoon onto a greased pan or waxed paper.  If desired, spread in greased pan; cool and cut in squares.

Yield:  "3 Dozen"

Per Serving: 64 Calories; 2g Fat (27.3% calories from fat); trace Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.