Vanilla Divinity Recipe
Ingredients
| Granulated Sugar | 2 1/3 Cup (16 tbs) | |
| Light corn syrup | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Egg whites | 2 | |
| Vanilla extract | 1 Teaspoon | |
| 1 cup pecans or walnuts, coarsely chopped | ||
Directions
1. Cook the sugar, corn syrup, water and salt to 264° F., or until it forms a hard, almost brittle ball if dropped in cold water, stirring only until the sugar is dissolved.
2. When the syrup is almost ready, beat the egg whites in an electric mixer or with a rotary hand beater until stiff. Add the syrup in a fine stream, beating constantly. Replace the beater with a wooden spoon when the mixture becomes heavy. If desired, color the mixture pink, green or yellow. Add the vanilla and continue beating until the mixture just holds its shape when dropped from a spoon.
3. Add the nuts, mixing quickly. Drop as speedily as possible, by rounded teaspoonfuls, on lightly greased surface; or turn the divinity into a greased 8 x 8-inch pan. Coat with melted semisweet chocolate and sprinkle with chopped nuts if desired. Cool, turn out of the pan, invert the candy and cut it into squares.
2. When the syrup is almost ready, beat the egg whites in an electric mixer or with a rotary hand beater until stiff. Add the syrup in a fine stream, beating constantly. Replace the beater with a wooden spoon when the mixture becomes heavy. If desired, color the mixture pink, green or yellow. Add the vanilla and continue beating until the mixture just holds its shape when dropped from a spoon.
3. Add the nuts, mixing quickly. Drop as speedily as possible, by rounded teaspoonfuls, on lightly greased surface; or turn the divinity into a greased 8 x 8-inch pan. Coat with melted semisweet chocolate and sprinkle with chopped nuts if desired. Cool, turn out of the pan, invert the candy and cut it into squares.
Chef
