1) Divinity Fudge -------------- Source: Kate Aitken's Cookbook (1964) Yield: 1.25 lbs Rosemary's Note: This is the recipe my grandmother used to make before I was born. 2 + 1/3 cup white sugar 2/3 cup corn syrup 1/2 cup water 1/4 tsp salt 2 egg whites 1/2 tsp vanilla or other desired flavoring Measure sugar, corn syrup, water, and salt into saucepan; cook and stir over low heat until dissolved. Increase heat until mixture boils; cook, without stirring, to the very hard ball stage (265F). During this cooking the crystals which form on sides of pan should be wiped down with a damp cloth wrapped around the tines of a fork. Have egg whites stiffly beaten; gradually pour hot syrup over them. Add flavoring. Pour into oiled pan 8" square. While still warm, cut into squares. Variations: Orange: Replace vanilla with 3 tbsp grated orange rind. Almond: Add 1/3 cup almonds which have been blanched and finely chopped. Also use almond flavoring instead of vanilla if desired. The rest of these recipes come from Ideals Candy Cookbook by Mildred Brand (1979). I have not tried any of them yet. 2) Divinity -------- Yield: 50 pieces Author's Note: Smooth, creamy, pure white candy. Store airtight. 2 + 1/2 cups sugar 1/2 cup light corn syrup 1/2 cup water 1/4 tsp salt 2 egg whites 1 tsp vanilla 1/2 cup finely chopped nuts Cook sugar, corn syrup, water, and salt to 248F. Cover and boil for 3 minutes. Uncover and place thermometer in pan. Beat egg whites until stiff but not dry. When syrup is 248F slowly pour about 1/2 of the syrup over the egg whites, beating constantly with the mixer. Cook remaining syrup to 272F. Pour the remaining syrup over the candy very slowly, beating constantly. Beat until mixture begins to lose its gloss and soft peaks form. Mix in vanilla and nuts. Drop by teaspoonfuls on waxed paper. 3) No-Cook Divinity ---------------- Yield: 45 pieces Author's Note: A new quick method for an old favorite. 1 x 7 oz. package fluffy white or cherry icing mix 1/3 cup light corn syrup 1 tsp vanilla 1/2 cup boiling water 1 lb. confectioner's (icing) sugar 1/2 cup finely chopped nuts Combine icing mix, corn syrup, vanilla, and water in a small mixing bowl and beat at high speed until stiff peaks form. Transfer beaten mixture to a larger bowl and at low speed beat in sugar. Fold in nuts. Drop by teaspoonfuls onto waxed paper and top with additional nuts if desired. Allow to dry on top, then turn and dry bottoms. Dry 12 hours, turning pieces over once or twice. Store in an air-tight container. 4) Holiday Divinity ---------------- Yield: 70 candies Author's Note: Fluffy, colorful candy, flavored and colored with gelatin. 3 cups sugar 3/4 cup light corn syrup 3/4 cup water 1/4 tsp salt 2 egg whites 1 x 3 oz. package flavored gelatin 1 tsp vanilla 1/2 cup flaked coconut 1/2 cup finely chopped pecans Place sugar, corn syrup, water, and salt in a 2-quart saucepan. Cover with a tight lid and bring to a boil. Remove lid, place thermometer in pan, and cook to 250F without stirring. Remove from heat, set aside. Beat egg whites until soft peaks form. Add gelatin and beat into egg whites. Pour hot syrup slowly over flavored beaten egg whites, beating constantly on high speed of electric mixer until soft peaks form and hold. Add vanilla, coconut, and nuts. Drop from teaspoon onto wax paper. 5) Another Divinity ---------------- Yield: 40 pieces Author's Note: An exceptionally fine divinity, with just a touch of butter- scotch flavor. 2 cups sugar 1/2 cup water 3 tbsp light corn syrup 3 egg whites (room temperature) Dash salt 1/2 tsp butterscotch flavoring 1/2 tsp vanilla 1 cup chopped pecans or walnuts Cook sugar, water, and corn syrup in a covered saucepan until mixture boils rapidly. Remove lid and place thermometer in pan. Cook to 236F. Whip egg whites until stiff. Pour 1/3 cup cooked syrup slowly over the beating egg whites. Continue beating at medium speed. When remaining syrup cooks to 264F add it to beaten egg white mixture, pouring in a small stream and beating constantly. Beat 12-15 minutes longer, until batch loses gloss. REmove beater; add salt, falvorings, and nuts. Drop by spoonfuls on waxed paper. Store in tight container.