Yield: 1 Servings
|½ cup||Light corn syrup|
|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|
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