Divinity, a dairy-free, chocolate-free, white-wonderland of almost-marshmallow creme-like flavor and consistency is here! I wanted something that was sweet and full of holiday cheer like our famous fudge, and divinity is the answer. It comes out addicting yet not over-the-top sweet.
And, I believe, depending on how long you blend the mixture over the egg whites, you can adjust the thickness and consistency of the divinity. So it can either be like marshmallow fluff or firmer like a fudgy block.
Pst, don't tell anybody, but it just might be even better than the fudge. Enjoy!
Ingredients
2 cups white sugar
1/2 cup light corn syrup
1/2 cup hot water
a dash of salt
2 egg whites
1 teaspoon vanilla extract
Directions
1. In a large glass or stainless steel mixing bowl and using a mixer, beat egg whites until stiff peaks form.
2. In a heavy saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C). Frequently wipe crystals forming on the sides of the pan. Remove from heat.
3. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 3 to 5 minutes. Add vanilla and continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops of hot water.
4. Immediately drop by spoonfuls onto waxed paper or pour into a buttered pan. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.
If you're not sure what the "hard ball" stage is, test it like this: use a cup of cold water, and drip a drop or two of the mixture into it, and the candy will either be soft or hard, depending on the stage it's at.
To add a twist to the Divinity, top with pecans or some other nut.
To add a twist to our fudge, use divinity instead of marshmallow cream ;)
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