Divinity Recipe

Directions:

1. Separate the eggs.
2. Top two cookie sheets with wax paper.
3. Combine the sugar, corn syrup, water and salt in a heavy, 2-quart saucepan with a tight fitting lid. Turn the heat to low and stir the sugar mixture with a wooden spoon until the sugar completely dissolves. The syrup will become clear and the spoon will glide smoothly over the bottom of the saucepan. Once the sugar has dissolved, you do not need to stir the syrup any longer.
4. Increase the heat to medium-high and bring to a boil. Add the thermometer to the saucepan.
5. Once the syrup reaches 240° F, beat the eggs until stiff.
6. Watch the syrup as the temperature slowly increases. Once it reaches the firm-ball stage, around 260° F.
7. Once 260° F is reached, return the thermometer to the hot water to let it soak clean.
8. Then start beating the syrup into the egg whites. Add the syrup slowly while you beat at a slow speed. Once all of the syrup is in the mixing bowl, turn your mixer on high.
9. This next part is the trickiest part as it makes a huge difference how the divinity will turn out. You need to beat the divinity until, when you lift the beaters, the candy does not fall back in ribbons and merge back into the batter. It should stick to the beater and the batter in the bowl should retain its shape - ridges and ripples and such. Additionally, it should lose its glossy look and be dull. DO NOT STOP BEATING until the candy reaches this stage. If you do, the candy will collapse on the wax paper and you will not get the fluffy divinity you want.
10. The length of time you will have to beat the mixture depends on your mixer. If you have a commercial mixer it may do the job in less than 5 minutes. With a small hand blender it could take up to 20 to 30 minutes. Regardless, do not stop early. (Also note, humidity can make it take longer.)
11. Once the candy is mixed to the right consistency, add the nuts (or cherries).
12. You should now be ready to drop the candy onto the wax paper with a teaspoon. When you do, it should retain its shape. If it begins to pool into a blob, you have not mixed it long enough. You may want to use two teaspoons, one to extract the mixture and the other to push it off the spoon and onto the wax paper.
13. Let the candy sit for at least a couple of hours for it to harden slightly and set. Then enjoy.
14. (Note: You can use other chopped nuts or diced maraschino cherries. To prewarm a candy thermometer place it an a small sauce pan of water and bring it to a boil. Let it simmer until you need the thermometer. Store in an airtight container at room temperature or in a refrigerator. Makes 1 pound but looks like more. Recipe cannot be doubled; it can be frozen but not for extended periods of time. Use 1 tablespoon less water when humid. )