*  Exported from  MasterCook  *

                         Divinity And Variations

Recipe By     : Old magazine clippings, 1940's to 1970's
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Basic Divinity:
     1/2   c            Light corn syrup
   2 1/2   c            Sugar
     1/4   ts           Salt
     1/2   c            Water
   2                    Egg whites
   1       ts           Vanilla extract
   1       c            Nuts -- coarsely chopped
                        Holiday Divinity:
     1/4   c            Candied cherries -- chopped
     1/4   c            Candied pineapple -- chopped
                        Chocolate Divinity:
   6       oz           Semisweet chocolate chips
   1       c            Nut halves -- instead of
                        - chopped nuts
                        Ginger Divinity:
   6       tb           Water - instead of the 1/2 c
   2       tb           Preserved-ginger syrup
     1/2   c            Ginger -- finely diced
  
  In saucepan mix corn syrup, sugar, salt, and water. Cook, stirring,
  until sugar is dissolved. Continue cooking, without stirring, until
  a small amount of mixture forms a firm ball when dropped in cold
  water (248°F). Beat egg whites until stiff, but not dry. Pour about
  half the syrup slowly over whites, beating constantly. Cook
  remainder until a small amount forms hard threads in cold water
  (272°F). Add slowly to first mixture, and beat until mixture holds
  its shape. Add vanilla and nuts; drop by dessert-spoonfuls onto
  waxed paper, or spread in buttered 9x9x2" pan, and when firm, cut
  in squares.
  
  Holiday Divinity:

  Follow above instructions, adding candied cherries and pineapple
  with the nuts.
  
  Chocolate Divinity:

  Follow above instructions, adding chocolate and nuts with vanilla
  after beating; then beat until well blended.
  
  Ginger Divinity:

  Follow above instructions, using the water and ginger syrup for the
  liquid. Add diced ginger with the nuts.
  
  Posted by: Sallie Austin
 
  Yield: 1-1/2 Pounds


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