Divinity & variations

Yield: 1 Servings

Measure Ingredient
½ cup Light corn syrup
2½ cup Sugar
¼ teaspoon Salt
½ cup Water
2 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

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