Okay, I lied. I can make a couple kinds of candy. Divinity has been around forever and it is easier than it sounds. You can accomplish it on your own if you have a stand mixer. Otherwise, it's definitely a two person job (remember children, molten hot sugar syrup is DANGEROUS!) and you'll need a sturdy hand mixer. Also be sure to read through the directions first so there aren't any surprises. You'll need to have wax paper out and vanilla at the ready and so forth...
I make this for my Dad a lot since it's one of his favorites. It's definitely worth the time it takes, and it really is divine. It just doesn't seem like Christmas without it!
Dad's Favorite Divinity
2 and 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
1/2 cup chopped pecans or chopped cherries
-In a heavy 2 quart saucepan combine the sugar, corn syrup, water and salt.
-Over medium heat cook the sugar mixture, stirring only until it dissolves.
-Clip on a candy thermometer (be sure the thermometer doesn't touch the bottom of the pan or you won't get an accurate temperature) and cook until it reaches hardball stage, 260 degrees.
-Meanwhile as the sugar syrup cooks to temperature, beat the egg whites in a heat-proof bowl (glass or metal) until stiff peaks form.
-When the syrup reaches 260 degrees, remove it from the heat.
-Turn on your mixer to high speed and pour a thin stream of the sugar syrup into your egg whites slowly, until you have poured in all of it.
-Add the vanilla and continue to beat until candy starts to hold it's shape.
-Stir in the chopped nuts or cherries if desired.
-Quickly drop the candy from a teaspoon onto waxed paper (it will set fast once it starts to cool) and swirl the top of each piece. (Don't fret if your candy starts to set up too much to make swirls, though...it tastes just the same. I never get all of them spooned out before it starts to set!)
-Let cool.
Makes about 30 candies (depending on the size you make them)
