How to Make Basic Divinity
Ingredients: White Sugar, Light Corn Syrup, Water, Salt, Egg Whites, Vanilla Extract, Nuts, Cherries, Orange Zest.
Let it simmer until you need the thermometer.
Preheat the thermometer.
Separate the eggs and let the whites reach room temperature in a large bowl of an electric mixer.
Fill a glass with ice cubes and water.
To make dropped divinity, you will need 2 cookie sheets, covered with greased wax paper.
For squares, use a greased 8 x 8 inch pan lined with wax paper.
Measure the sugar, corn syrup, ice water, and salt and pour them into a heavy 2-quart saucepan with a tight-fitting lid.
Dissolve the sugar, stirring constantly with a wooden spoon over low heat.
The syrup will become clear, the gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan.
Increase the heat to medium and bring to a boil.
Optional: cover the pan with a square of wax paper and the lid, pressing firmly.
Let it steam boil for 2 to 3 minutes to dissolve the sugar crystals.
Wash away any crystals that stick to the sides with a brush dipped in hot water from the thermometer bath.
Insert the preheated thermometer.
No need to stir.
Beat the egg whites until they are stiff but not dry.
If your mixer is high-powered, you can wait until the bubbles in the syrup become very large and airy before beating the whites.
Otherwise, do it now when the thermometer reads 240 degrees F.
Test the syrup when the thermometer reads 246 degrees F.
Continue testing until it reaches the firm-ball stage, from 246 to 260 degrees F.
The syrup will be difficult to gather in ice water.
It will have to be forced to form a ball, but once formed, it should hold its shape and yield under pressure.
Return the thermometer to the hot water bath to clean it.
Pour the syrup into the egg whites in a slow, steady stream, beating at low speed.
Tilt the pan to get the last drop but do not scrape the pan.
Once the syrup is fully incorporated, switch to a flat beater if you have one.
Be patient and keep beating.
The time spent mixing depends on the power of your mixer.
If you have a high-powered or commercial one, you can go to maximum speed and make the divinity in less than 5 minutes.
With less powerful ones, it can take up to 20 minutes.
The important thing is to beat at your mixer's highest speed.
Also, if the day is hot and humid, it will take longer.
Test the divinity.
The first and most important test occurs when you lift the beaters.
If the candy falls in ribbons that immediately blend back in, it is not ready.
Eventually, a stationary column will form between the beaters and the bowl.
The candy will lose its shine and will no longer be sticky.
A teaspoonful dropped onto wax paper will hold its shape, even forming a peak.
If your mixer is straining and the candy is still not ready, you have two options: pour it out anyway and place it in a frost-free freezer to cool.
Or finish it by hand.
Incorporate the flavorings and nuts and/or other optional ingredients using the mixer or, if it is very thick, a wooden spoon.
Drop or spread the divinity onto cookie sheets covered with wax paper or into the greased pan.
Dropping with a teaspoon is more work for you but it matures faster and is ready to eat sooner.
A useful trick is to put the candy into a pastry bag and pipe it onto the wax paper.
If you spread it in the pan, you will have to wait up to 24 hours before it is ready.
But perhaps you are one of those who think it tastes better after 24 hours.
Score and cut into squares.
Store in an airtight container at room temperature or refrigerated.
The recipe cannot be doubled.
It can be frozen but not for extended periods.
