Charm is deceptive and beauty disappears, but a woman who honors the Lord should be praised. Proverbs 31:30

Thursday, December 22, 2011

On the Eleventh day of Baking

On the Eleventh day of Baking we made...
Divinity

This is a memory that I have from my childhood, my mom made this a couple times at Christmas time and I thought it was just awesome tasting. So we made it today. OH, best part is, the recipe says NO FAT! Comes from the Better Homes and Garden Cookbook.

You need:
2 1/2 cups sugar
1/2 cup water
1/2 cup light colored corn syrup
2 egg whites
1 teaspoon vanilla
1 drop of food coloring (optional)
1/2 cup chopped candied fruit or nuts (we did not do).

 1. In a 2 quart heavy saucepan combine sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium. Continue cooking without stirring until the thermometer registers at 260 degrees F, hard ball stage.

2. Remove saucepan from heat, remove thermometer. IN a large mixing bowl beat egg whites with a freestanding electric mixer on medium speed until stiff peaks form (should stand up straight). Gradually pour hot mixture in a thin stream over egg whites, beating on high speed for about 3 minutes; scrape sides of bowl if needed. Add vanilla and food coloring. Continue beating on high just until candy starts to lose its gloss (5-6minutes). When beaters are lifted. candy mixture should fall in a ribbon that mounds on itself.



3. Drop a spoonful of candy mixture onto waxed paper. If it stays mounded, the mixture has been beaten sufficiently,. If the mixture falls, beat 1 more minute and check again. If its too stiff to spoon, beat in a few drops of hot water until its soft. Store covered for up to 1 week.

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