Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Light corn syrup |
2½ cup | Sugar |
¼ teaspoon | Salt |
½ cup | Water |
2 \N | Egg whites |
1 teaspoon | Vanilla extract |
1 cup | Coarsely chopped nuts |
¼ cup | Chopped candied cherries |
¼ cup | Chopped candied pineapple |
6 ounces | Semisweet chocolate chips |
1 cup | Nut halves (instead of chopped nuts) |
6 tablespoons | Water \\ Instead of the |
2 tablespoons | Preserved-ginger syrup / 1/2 cup water |
½ cup | Finely diced ginger |
BASIC DIVINITY
HOLIDAY DIVINITY
CHOCOLATE DIVINITY
GINGER DIVINITY
Servings: 1½ 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