Recipe for cooking basic divinity with variations

Desserts to Go with Coffee and Tea :: Divinity Recipes

Basic Divinity with Variations

1/2 c. light corn syrup
2 1/2 c. sugar
1/4 tsp. salt
1/2 c. water
2 egg whites
1 tsp. vanilla extract or flavoring
1 c. coarsely chopped nuts

Holiday Divinity
1/4 c. chopped candied cherries
1/4 c. chopped candied pineapple

Chocolate Divinity
6 oz. semisweet chocolate chips
1 c. nut halves (instead of chopped nuts)

Ginger Divinity
6 Tbsp. water instead of the 1/2 c. water
2 Tbsp. preserved-ginger syrup
1/2 c. finely diced ginger

Servings: 1 1/2 lb.

Cook, stirring, until sugar is dissolved. Continue cooking, without stirring, until a sm. amount of mixture forms a firm ball when dropped in cold water (248 degrees F).

Beat egg whites until stiff, but not dry. Pour about half the syrup slowly over whites, beating constantly. Cook remainder until a sm. amount forms hard threads in cold water (272 degrees F). Add slowly to first mixture, and beat until mixture holds its shape. Add vanilla extract or flavoring and nuts; drop by dessert-spoonsful onto wax paper, or spread in a buttered 9-in. square pan, and when firm, cut into squares.

Holiday Divinity
Follow above instructions, adding candied cherries and pineapple with the nuts.

Chocolate Divinity
Follow above instructions, adding chocolate and nuts with vanilla extract or flavoring after beating; then beat until well blended.

Ginger Divinity
Follow above instructions, using the 6 Tbsp. water instead of 1/2 c. water and ginger syrup for the liquid. Add diced ginger with the nuts.