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|Ingredients for Divinity|
|Mix sugar, corn syrup, salt, and water on stove top stirring until sugar is dissolved|
|While the sugar mixture is reaching temp beat eggs until s|
|Temp must 252 Degrees F hard -ball stage|
|When temp reached pour slowly into bowl of egg whites|
|Mix until the shine is gone|
The recipe is #12 wow, getting so close my kids ask me everyday "How much longer until Christmas?" Thank goodness to my awesome blogger friend Sherry at Aunt Elmo's World for putting up the countdown to Christmas or I would have to think everyday LOL!! Thanks Sherry I added it to my blog too!!
The recipe comes from my Great-Grandmother Faye her Divinity recipe, my aunt loves it so much and we really like it with the walnuts but my aunt wants it plain. I have made this jut for her. So tasty and sweet. We really like it.....but watch out it can be addicting...LOL!!
2 egg whites, at room temperature
1/2 cup of light corn syrup
1/2 cup of water
2 cups of sugar
a pinch of salt
1 tsp. of vanilla
1 cup of chopped walnuts (optional)
Using parchment paper line a pan or counter with to place candy on when allowing to cool. Separate the egg whites in a bowl that you will use to pour sugar mixture into. Have everything ready and move quick it also helpful to have an extra hand at making this just for basic needs while working. Mix sugar, salt, water and corn syrup into a pan and cook on medium-high heat stirring until sugar is dissolved then allow to boil using your candy thermometer watch as temp rises to 252F Degrees the hard-ball stage. While sugar mixture is reaching temp using a hand mixer stiffen up the eggs but not dry. When temp is reached slowly pour mixture into eggs and mix using a hand mixer on high speed. Continue beating adding in vanilla and the walnuts if you choose to at this point. Once mixture become not "shiny" anymore spoon unto the parchment paper allow to cool completely. This "divine" mixture can be kept in an airtight container for two weeks or frozen between parchment papers.
I hope you enjoyed this recipe. Have a wonderful night! Hugs, Dawn Gallop
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