Thursday, October 13, 2011
Divinity Recipe From 1930
The original 1930 recipes instructed cooks how to make a divinity roll mixed with raisins, dates, figs and nuts. By 1937, the recipe had been modified to the today's version of standard mounds of fluff that candy lovers know today.
2 1/2 cups suagr
1/2 cup light colored corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
1 or 2 drops food coloring (optional)
1/2 cup chopped candied fruit and/or nuts
In a heavy 2 quart saucepan combine sugar, corn syrup, and water. Cook and stir over medium high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heart to medium; continue cooking, without stirring, until the thermometer registers 260 degrees F, hard ball stage. (10 to 15 minutes).
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. Gradually pour hot mixture in a thin stream over egg whites, beating on high speed about 3 minutes; scrape side of bowl occasionally. Add vanilla and, if desired, food coloring. Continue beating on high speed just until candy starts to lose it gloss ( 5 to 6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounds on itself.
Drop spoonful of candy mixture onto waxed paper. If it stays mounded, the mixture has been beaten sufficiently. If mixture flattens, beat 1/2 to 1 minute more; check again. If mixture is too stiff to spoon, beat in a few drops hot water until candy is a softer consistency. Immediately stir in fruit and/or nuts. Quickly drop mixture onto waxed paper. Store tightly covered. Makes about 40 pieces.