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high altitude divinity

(1 rating)
Recipe by
Amy Cook Provstgaard
Battlement Mesa, CO

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.

(1 rating)
prep time 5 Min
cook time 1 Hr

Ingredients For high altitude divinity

  • 2 2/3 c
    white sugar
  • 1/2 c
    water
  • 1 tsp
    vanilla
  • 2/3 c
    light corn syrup (karo)
  • 2
    egg whites (make sure they are at room temp)
  • 2/3 c
    broken nuts (optional)

How To Make high altitude divinity

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Enjoy!

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