Friday, November 27, 2009


3 cups sugar
3/4 cup water
3/4 cup corn syrup
1/4 tsp salt
3 egg whites
Wax paper

  1. Mix sugar with water, corn syrup and salt.
  2. Boil to 258 degrees, when the temperature reaches about 245 you can begin to whip your eggs alone in the mixer. They need to reach the stiff peak stage.
  3. when the pot reaches 258 degrees, remove from heat and pour VERY SLOWLY over eggs. You want to have a very thin stream pouring into the eggs while they are still being stirred.
  4. Keep mixing until the divinity looses it's shine. At first the divinity will be very runny, continue mixing until it can hold it's shape when spooned out instead of spilling off the spoon. This takes between 10-20 minutes.
  5. If it doesn't set up, don't loose hope. you can keep mixing longer, or add 1/4 of a cup of powdered sugar at a time. (The powdered sugar will change the texture of the final product, so add slowly.)

This was my candy platter that I took to Thanksgiving. It had my caramels, the divinity, a fudge recipe out of Betty crocker, turtles (mini pretzels with a bit of caramel on top and crushed pecans sprinkled on top. Then all dipped in chocolate. These can be made with mini pretzels and milk duds put in the oven also.), chocolate covered pretzels rolled in crushed candy canes and chocolate covered pretzels rolled in crushed pecans.
Note to self:
  • Don't use the biggest Pot to make candy. All my batches that I made in there didn't turn out. I don't think that the candy is so spread out that it is not deep enough to give the candy thermometer a good reading. Use the medium stock pan. The candy boils over sometimes, but it temperature readings are good.
  • I need to have my glasses close by because it can be hard to read the thermometer without them at a safe distance.
  • After a few days of having the candy around the house get rid of it before you finnish it off :)

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