Divinity

Ingredients

• 2 cups sugar
• 1/2 cup water
• 1/2 cup corn sirup
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 egg whites
• 1 cup chopped nuts
• 1 cup chopped candied fruit

Method

1. 1

   Cook sugar, water, corn syrup, cream of tartar, and salt until a boiling point of 252° F (hard ball) is reached.

2. 2

   Pour the hot sirup slowly into the well-beaten egg whites, continuing to beat until the mixture holds its shape.

3. 3

   Add nuts and candied fruit.

4. 4

   Drop from a spoon onto waxed paper or pour into an oiled pan and cut into squares.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 39. The excerpt below is the record exactly as published.

1 cup corn sirup, 1 cup liquid (top milk, cream, or evaporated milk), \ cup table fat, and 1 teaspoon vanilla, or 1 to 2 ounces chocolate for flavoring; nuts may be added as desired. All the ingredients, except vanilla and nuts if used, are combined and cooked over low heat, with careful stirring to prevent sticking, until the sirup forms a firm ball when tested in ice water (248° to 250° F.). Add flavoring or nuts and turn into a lightly greased pan. After cooling, cut into three-fourth inch squares and wrap each piece in oiled paper. A distinctive flavor is given vanilla cara¬ mels if the top milk is added in two or three portions as suggested for panocha. Special-Texture Candies. Candies of this group are given a special texture by the addi¬ tion of egg white, gelatin, or pectin. When egg white is used the sirup is added to the well-beaten whites. This process in¬ corporates air and gives the candy a flulfy texture. The sugar is creamed as it is beaten into the egg white. The sirup, therefore, is cooked in the same way as for a cream candy. Since egg white contains water (85 per cent), which will dilute the sirup, it is necessary to cook the sirup to a higher concentration, to a hard ball instead of a soft ball. The usual proportions are 1 to 2 egg whites to 2 cups sugar, depending upon the texture desired. One-fourth the sugar may be added in the form of corn sirup or corn sugar, or acid may be used in the same proportion as in fondant. Honey also may be used, but since it contains so much levulose, it is necessary to use it in smaller amounts than corn sirup or corn sugar, approximately half as much or one- eighth of the total sugar. Divinity is the best example of this group of candies. The basic proportions are these: 2 cups sugar, \ cup water, \ cup corn sirup or teaspoon cream of tartar, and J teaspoon salt. Cook until a boiling point of 252° F. (hard ball) is reached. Pour the hot sirup slowly into the well-beaten whites of 2 eggs, continuing to beat until the mixture will hold its shape. Add 1 cup chopped nuts and i cup chopped candied fruit

Cook this with the app: pantry check, scaling, and the assistant.