Perfect Divinity Recipes

Steps:

• In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
• Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
• Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
• When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
• Add vanilla and beat until candy holds its shape, 4-5 minutes.
• Stir in the chopped nuts or cherries, if desired.
• Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.
• Let cool.

Steps:

• Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
• Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
• Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.

Steps:

• 1. Be sure all utensils and measuring cups are free of grease; do not use plastic.
• 2. Combine sugar, water and syrup in a pan and bring to a boil. Cook to hard-ball stage (test in cold water to see if a hard ball forms).
• 3. While syrup is cooking, beat egg whites, cream of tartar and salt, just until peaks form. When syrup is ready, pour slowly into egg white mixture at a moderate speed.
• 4. Continue to beat at a moderate speed until mixture will stand in soft peaks, 10 to 15 minutes. When candy is ready to drop, add vanilla and nuts, if using. Drop by teaspoonfuls onto waxed paper. Makes about 3 dozen pieces.