Divinity and Variations
——————————-BASIC DIVINITY——————————- 1/2 c Light corn syrup
2 1/2 c Sugar
1/4 ts Salt
1/2 c Water
2 Egg whites
1 ts Vanilla extract
1 c Coarsely chopped nuts
——————————HOLIDAY DIVINITY—————————— 1/4 c Chopped candied cherries
1/4 c Chopped candied pineapple
—————————–CHOCOLATE DIVINITY—————————– 6 oz Semisweet chocolate chips
1 c Nut halves (instead of
-chopped nuts) ——————————GINGER DIVINITY—————————— 6 tb Water Instead of the
2 tb Preserved-ginger syrup / 1/2
-cup water 1/2 c Finely diced ginger
Servings: 1 1/2 pounds DIRECTIONS: In saucepan mix corn syrup, sugar, salt and water. Cook, stirring, until sugar is dissolved. Continue cooking, without stirring, until a small amount of mixture forms a firm ball when dropped in cold water (248-F). Beat egg whites until stiff, but not dry. Pour about half the syrup slowly over whites, beating constantly. Cook remainder until a small amount forms hard threads in cold water (272-F). Add slowly to first mixture, and beat until mixture holds its shape. Add vanilla and nuts; drop by dessert-spoonfuls onto waxed paper, or spread in buttered 9x9x2″ pan, and when firm, cut in squares. HOLIDAY DIVINITY: Follow above instructions, adding candied cherries and pineapple with the nuts. CHOCOLATE DIVINITY: Follow above instructions, adding chocolate and nuts with vanilla after beating; then beat until well blended. GINGER DIVINITY: Follow above instructions, using the water and ginger syrup for the liquid. Add diced ginger with the nuts. Source: Mom’s old magazine clippings- 1940′s to 1970′s From: Sallie Austin
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