Divinity

Did I say I'd post this "tomorrow" on Friday? Well I meant Monday. No, seriously...
Well, then- moving on.

Divinity- as is obvious from the name, it’s heaven on earth. That or eating too much will kill you... one of the two. Maybe a little of each. Without further adieu:

Divinity

A quick note: just like last time, you MUST, and I mean MUST, be able to make candy using the stages. This one isn't playing around. Now, don't feel put off by that- I mean, if you don't try, you'll never learn. (as with the last post, check the Accidental Scientist. I mean come on- they even have video of testing the stages using the water method. VIDEO!!!!)

2 Cups Sugar
1/4 teaspoon Salt
1/2 Cup hot water
1/3 Cup Light Corn Syrup
2 Egg Whites
1 teaspoon Vanilla
OPTIONAL:
Flavorings to taste (may want to reduce vanilla if adding flavoring)
Nuts

1. In a Medium saucepan* combine the Sugar, Salt, water, and corn syrup.
2. Cook until mixture boils, stirring CONSTANTLY.
3. Once you're boiling, quit stirring and cook to the Hard-ball stage (255°F)- you DID pay attention to the note up above, RIGHT? While you're at that, start on 4. Yes, before you hit hard ball. Not too early, but... well, you'll see.
4. In a Large Bowl**, Beat Egg whites until stiff peaks form.
5. In a Steady, fine stream, pour the syrup over the egg whites while beating.
6. Continue beating until mixture holds its shape and loses gloss. Stir in Vanilla (and other flavorings, nuts, etc.)
QUICKLY drop by teaspoonfulls onto waxed paper (or silicone baking sheet.)

NOTES:
*Medium saucepan- if, for some odd reason, you have no idea what the hell this means... well. Huh. Well, a saucepan is basically a medium-depth pot that has a handle. The sides MUST be rounded to the bottom- the idea here is that you have a pot that's for making a sauce- and if you can't stir a pot easily because of its corners, this is not the pot you are looking for. Move along.

**Large Bowl: If you have one, Copper is the way to go in this recipe. Thanks to Alton, I can tell you that if you whip a lot of egg whites, you'll want to invest in an unlined copper bowl. They will give more volume to your egg whites, because egg whites actually pick up copper ions from the bowl, which means that those ions can block bonding sites on the egg proteins, preventing over- coagulation. Short version: Copper good for egg foam.

Mmmmmmmmm... Divinity.

Filed in: RecipeCarnival Sweets