| DIVINITY 2 egg whites 2 cups white sugar ½ cup white corn syrup ½ cup water 1/8 teaspoon salt 1 teaspoon vanilla ½ cup walnuts, coarsely chopped ¼ cup candied citron or candied cherries 3 drops food coloring, if desired In a large glass bowl, beat egg whites until they stand in stiff peaks when you lift the beater blades out. Set bowl aside. Combine sugar, corn syrup, water and salt in a two quart sauce pan. Bring to a boil over medium heat, stirring constantly until sugar has dissolved. Reduce heat to low and cook without stirring to the hard crack stage. Test by dipping a teaspoon of syrup out and tipping it back into the pan. When it spins a web-like thread it is ready. Again, turn the electric mixer on high and whip egg whites as you gradually drizzle hot syrup into the bowl. Keep beating until the egg white mixture gradually loses its glossiness and candy begins to thicken. Fold in vanilla, citron, cherries, nuts and food coloring. Mix well. As candy sets up, drop by teaspoonfuls onto waxed paper. Dip the spoon in warm water to keep candy from sticking. Let stand until firm. Store in a sealed container. Tips on how to separate egg yolks from egg whites: Hold the egg over a glass bowl. Crack the egg shell and gently divide in half but don‘t let the yolk fall through. Allow as much white as you can spill into the bowl. Scoop the yolk away from the remaining white using one of the egg shell halves or pour it from shell to shell. Take special care not to pierce or damage the fine membrane over the yolk. The oil from the yolk prevents the whites from whipping. Pour the yolk out of shell into a separate bowl. Once the yolk is separated from the white you can use a spoon to remove any stringy white clumps as needed or desired. |
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