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Divinity and Variations

Author/Submitted by:
Servings: 1
Categories: Candies / Chocolate / Desserts

    -----BASIC DIVINITY-----
1/2  cup  Light corn syrup
2 1/2  cups  Sugar
1/4  teaspoon  Salt
1/2  cup  Water
2    Egg whites
1  teaspoon  Vanilla extract
1  cup  Coarsely chopped nuts
    -----HOLIDAY DIVINITY-----
1/4  cup  Chopped candied cherries
1/4  cup  Chopped candied pineapple
6  ounces  Semisweet chocolate chips
1  cup  Nut halves (instead of, chopped nuts)
    -----GINGER DIVINITY-----
6  tablespoons  Water \ Instead of the
2  tablespoons  Preserved-ginger syrup / 1/2, cup water
1/2  cup  Finely diced ginger

Servings: 1 1/2 pounds DIRECTIONS: In saucepan mix corn syrup, sugar, salt and water. Cook, stirring, until sugar is dissolved. Continue cooking, without stirring, until a small amount of mixture forms a firm ball when dropped in cold water (248-F). Beat egg whites until stiff, but not dry. Pour about half the syrup slowly over whites, beating constantly. Cook remainder until a small amount forms hard threads in cold water (272-F). Add slowly to first mixture, and beat until mixture holds its shape. Add vanilla and nuts; drop by dessert-spoonfuls onto waxed paper, or spread in buttered 9x9x2" pan, and when firm, cut in 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 after beating; then beat until well blended. GINGER DIVINITY: Follow above instructions, using the water and ginger syrup for the liquid. Add diced ginger with the nuts. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin

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