| 1 | * chopped cherries or chopped orange peels may be used in place of chopped nuts. |
| 2 | ~--------------------------------------------------------------------- ~-- note: to prewarm a candy thermometer, simply place it in a sauce pan of cold water and bring it to a boil. |
| 3 | Let it simmer until you need the thermometer. |
| 4 | Step 1: prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. |
| 5 | (return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe). |
| 6 | Fill a glass with ice cubes and water. |
| 7 | To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper. |
| 8 | For squares, use a greased and wax paper-lined 8 x 8-inch pan. |
| 9 | Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid. |
| 10 | Step 2: dissolve the sugar, stirring constantly with a wooden spoon over low heat. |
| 11 | Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. |
| 12 | Increase the heat to medium and bring to a boil. |
| 13 | Step 3: (optional): cover pan with a square of wax paper and lid, pushing down firmly. |
| 14 | Steam for 2 to 3 minutes to dissolve the sugar crystals. |
| 15 | (listen to make sure the pot doesn"t boil over. |
| 16 | To double check, remove lid, leaving the wax paper in place). |
| 17 | Step 4: wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. |
| 18 | Introduce the prewarmed thermometer. |
| 19 | No need to stir. |
| 20 | Step 5: beat the egg whites until stiff but not dry. |
| 21 | If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. |
| 22 | Otherwise, do it now when the thermometer registers 240°F. |
| 23 | Step 6: test the syrup when the thermometer registers 246°F. |
| 24 | Continue testing until it reaches the firm-ball stage, 246?to 260°F. |
| 25 | Syrup will be hard to scrape up in ice water. |
| 26 | It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. |
| 27 | Return the thermometer to the hot water bath to soak clean. |
| 28 | Step 7: dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. |
| 29 | Tilt the syrup pan to get the last drop but do not scrape the pan. |
| 30 | Once the syrup is completely incorporated, change to a flat whip if you have one. |
| 31 | Step 8: have patience and continue beating. |
| 32 | The amount of time you spend mixing depends on the power of your mixer. |
| 33 | If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. |
| 34 | With less powerful ones, it can take up to 20 minutes. |
| 35 | The important thing is to beat at the highest speed of your mixer. |
| 36 | Also if it is a hot and humid day, it will take longer also. |
| 37 | Step 9: test the divinity. |
| 38 | The first and most important test occurs when you lift the beaters. |
| 39 | If the candy falls back in ribbons that immediately merge back into the batter, it isn"t done. |
| 40 | Eventually, a stationary column will form between the beaters and the bowl. |
| 41 | Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. |
| 42 | If you machine is laboring and the candy is not quite there yet, you have two choices: pour anyway and put into a frost free freezer to set up....or finish by hand. |
| 43 | Step 10: fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon. |
| 44 | Step 11: drop or spread the divinity either on wax paper covered cookie sheets or the buttered pan. |
| 45 | Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner. |
| 46 | A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. |
| 47 | If you spread it in the pan, you will have to wait up to 24 hours before it is ready. |
| 48 | But you maybe one of those that think it is better when it is 24 hours old. |
| 49 | Score and cut into squares. |
| 50 | Store in an airtight container at room temperature or in a refrigerator. |
| 51 | Makes 1 pound but looks like more. |
| 52 | Recipe cannot be doubled; it can be frozen but not for extended periods of time. |
