Divinity 1 Recipe

 "This is a soft white candy made with light corn syrup."  Original recipe yield: 1 1/2 dozen.

INGREDIENTS:

2 cups white sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla extract

DIRECTIONS:

In a heavy, 2 quart 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, using a pastry brush dipped in water. Remove from heat.
Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. 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 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.

Maple Sponge Candy

 "This candy is like the kind that people refer to as seafoam candy. It's crunchy and has a sugary-maple flavor. Just TRY to have only one piece!"  Original recipe yield: 0.5 pound.

INGREDIENTS:

1 cup maple flavored syrup
1/2 cup white sugar
2 teaspoons distilled white vinegar
2 teaspoons baking soda

DIRECTIONS:

Butter a 9x9 inch pan and set aside.
In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
Remove from heat and quickly stir in the soda; mix well. I
Immediately pour candy into prepared pan, Do not spread. Cool and break into pieces.