Fluffy white divinity (think of it as vanilla fudge) has graced many candy dishes over the years. Make divinity on a dry, cloudless day to ensure success—humidity can wreak havoc on the candy's texture.
Servings: Makes about 1 pound
Ingredients
- 2 1/4 cups sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon salt
- 2 large egg whites
- 1 1/2 teaspoons vanilla
- 1/2 cup coarsely chopped walnuts
Directions
Butter an 8-inch square glass-baking dish.
Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally. Increase heat to high and bring to a boil. Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer.
Just before syrup reaches 265°, beat egg whites in a medium bowl of an electric mixer on high speed just until stiff peaks form. In a very slow steady stream, beat syrup into whites. Beat in vanilla. Continue beating about 6 minutes, or until mixture loses it's gloss. Fold in nuts with a rubber spatula.
Pour candy into baking dish and spread evenly with a rubber spatula. Let cool to room temperature. Cut candy into 1-inch squares. (The divinity can be made up to 1 week ahead and stored in an airtight container at room temperature.)
Adapted from Back to the Table by Art Smith
Printed from Oprah.com on May 26, 2012
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