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.

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