Recipe for cooking peppermint divinity

Desserts to Go with Coffee and Tea :: Divinity Recipes

Peppermint Divinity

2 1/2 c. sugar
2/3 c. light corn syrup
1/2 c. water
1/8 tsp. salt
2 lrg. egg whites
1 tsp. vanilla extract or flavoring
1/8 tsp. peppermint extract or flavoring
2 or 3 drops red food coloring
1/3 c. finely crushed peppermint stick candy

Line the bottom of a 9 x 5-in. loaf pan with wax paper. Butter paper and sides of pan well. In heavy med.-size saucepan, combine sugar, corn syrup, water and salt. Cook over med. heat, stirring until sugar is dissolved. Then cook, without stirring, until temperature reaches 260 degrees F (hard ball stage). Just before that temperature has been reached, beat egg whites with mixer until stiff. Slowly pour in hot syrup in a thin stream, beating constantly. Add vanilla and continue beating until mixture just begins to hold its shape when dropped from a spoon onto wax paper. Pour half of mixture into greased pan. Quickly stir peppermint extract or flavoring, food coloring and crushed candy by hand into remaining candy. Do not overmix or candy will get stiff and crumbly. Spoon tinted candy as evenly as possible into pan on top of white candy. Let stand at room temperature until set and cooled, then cover and chill.

To serve, loosen candy from sides of pan and invert. Remove wax paper and slice thinly. Cut slices in halves or thirds, as desired.