basic divinity
let it simmer until you need the thermometer
prewarm the thermometer
separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer
fill a glass with ice cubes and water
to make dropped divinities , you will need 2 cookie sheets , topped with greased wax paper
for squares , use a greased and wax paper-lined 8 x 8-inch pan
measure the sugar , corn syrup , ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid
dissolve the sugar , stirring constantly with a wooden spoon over low heat
syrup will become clear , gritty sounds will cease , and the spoon will glide smoothly over the bottom of the pan
increase the heat to medium and bring to a boil
optional: cover pan with a square of wax paper and lid , pushing down firmly
steam for 2 to 3 minutes to dissolve the sugar crystals
wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath
introduce the prewarmed thermometer
no need to stir
beat the egg whites until stiff but not dry
if your mixer is a heavy duty one , you can wait until the bubbles in the syrup become very large and airy before beating the egg whites
otherwise , do it now when the thermometer registers 240 degrees f
test the syrup when the thermometer registers 246 degrees f
continue testing until it reach the firm-ball stage , 246 to 260 degrees f
syrup will be hard to scrape up in ice water
it will have to be forced into a ball , but once formed , it should hold its shape but give under pressure
return the thermometer to the hot water bath to soak clean
dribble the syrup into the egg whites in a slow , steady stream , beating at slow speed
tilt the syrup pan to get the last drop but do not scrape the pan
once the syrup is completely incorporated , change to a flat whip if you have one
have patience and continue beating
the amount of time you spend mixing depends on the power of your mixer
if you have a heavy duty or commercial one , you can go to full speed and make the divinity in less than 5 minutes
with less powerful ones , it can take up to 20 minutes
the important thing is to beat at the highest speed of your mixer
also if it is a hot and humid day , it will take longer also
test the divinity
the first and most important test occurs when you lift the beaters
if the candy falls back in ribbons that immediately merge back into the batter , it isn't done
eventually , a stationary column will form between the beaters and the bowl
candy will lose its sheen / gloss and stop being sticky
a teaspoonful dropped onto wax paper will hold its shape , even a peak
if you machine is laboring and the candy is not quite there yet , you have two choices: pour anyway and put into a frost free freezer to set up
or finish by hand
fold in the flavorings and nuts and / or other optional items using the mixer or if very thick , a wooden spoon
drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan
dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner
a neat trick is to put the candy into a pastry bag and pipe onto the wax paper
if you spread it in the pan , you will have to wait up to 24 hours before it is ready
but you maybe one of those that think it is better when it is 24 hours old
score and cut into squares
store in an airtight container at room temperature or in a refrigerator
recipe cannot be doubled
it can be frozen but not for extended periods of time