Dad's Divinity Recipe

 "This was the only thing I remember Dad cooking around the holidays. And if HE could do it... Just remember my mom's tip: never, never, never try to make candy when it's raining. I don't know why, but it seems to be true!"  Original recipe yield: 40 pieces (approximately).

INGREDIENTS:

3 cups white sugar
3/4 cup light corn syrup
1 cup water
2 egg whites, stiffly beaten

DIRECTIONS:

Cook syrup, sugar, and water to soft ball stage (a small amount dropped into cold water forms a soft ball).
Pour half of this mixture over stiffly beaten egg whites. Stir.
Cook remaining sugar mixture to brittle stage (a small amount dropped into cold water turns immediately brittle).
Add to previous mixture and beat until candy will hold its shape. Beat again by hand to re-aerate it. Drop by spoonfuls onto waxed paper. Allow to harden as it cools. Store in refrigerator with waxed paper between layers.

Divinity

 "White divinity which I used to call divinity fudge. Absolutely "divine"! 70 calories per candy."  Original recipe yield: 4 dozen (approximately).

INGREDIENTS:

2 2/3 cups white sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
2/3 cup chopped walnuts (optional)

DIRECTIONS:

Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.