Whew! That's what I said as I put away my candy thermometer. I think I've made all the candy I'm going to make for a while. All that's left now is the gifting - and the eating, unfortunately. I'm not quite sure why I saved Divinity to the last, but I've always been a little intimidated by it. After a few tips from Geralee, I think I did a pretty good job. She said to be sure that the last stage is cooked to a hard crack (rather than hard ball as the recipe says). I used my Kitchen Aid for the beating phase and just kept beating till it started to thicken and lose its gloss. Then I finished a bit by hand and dropped it by teaspoons on my baking mat (still out of waxed paper). While it's not quite as perfect at Geralee's, it's still pretty good. Oh, and as for the saying that you can't make Divinity on a stormy day - Chris tells me that it's a matter of the barometer. If you re-test your candy thermometer and adjust for the difference, then you should be OK. I always use the cold water method as a backup.
DIVINITY
2 cups sugar
1/2 cup water
2 egg whites beaten well
1/2 cup Karo
1/2 cup walnuts
1 tsp. vanilla
Boil sugar, water, and Karo until it makes a soft ball in cold water. Then take out 1/2 cup full and beat into egg whites. Boil the rest of the syrup until it makes hard ball in cold water. Pour into egg whites and beat until it thickens, then add nuts and flavoring. Pour on buttered platter or drop by teaspoonfuls. For variety, color it and add different flavors to it.
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