High Altitude Divinity
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|2 2/3 c||white sugar|
|2/3 c||light corn syrup (karo)|
|2||egg whites (make sure they are at room temp)|
|2/3 c||broken nuts (optional)|
Battlement Mesa, CO (pop. 1,085)
Member Since May 2011
I found this recipe at recipecircus.com. I live at 7000 feet above sea level so making candy can be a challenge. This recipe worked perfect for me! Divinity is a touchy candy, make sure you use a candy thermometer and that the humidity is less than 50%. The egg whites need to be at room temp when you whip them or else the syrup will not mix well into them.
Stir sugar, corn syrup, and water over low heat until sugar is dissolved. Cook, without stirring, to 245 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball.
In mixing bowl, beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a very thin stream into egg whites. Add vanilla and beat until mixture holds its shape and becomes slightly dull. Mixture may become too stiff for mixer.
Fold in nuts. (Note: divinity will not set up if nuts are added before candy is stiff.) Drop mixture from tip of buttered spoon onto waxed paper.