Preparation:
Dissolve sugar, syrup, and salt in the hot water. Cook, without stirring, to 248F. , or to the firm-ball stage, wash down with a damp cloth any crystals that may form on the sides of the pan during cooking.
Remove from heat and pour gradually over the stiffly beaten egg whites, beating constantly with a wire whisk. Add extract and continue beating until mixture will hold its shape when dropped from a spoon.
Drop by teaspoonfuls on waxed paper or spread into a buttered pan and mark in squares.
NOTE: Should the divinity become too stiff to manipulate, add a few drops of hot water to bring it back to spreading consistency. If some reason the divinity does not harden, cook it over hot water until mixture will hold its shape. Chopped nuts, shredded coconut, or dried or candied fruits add interest to divinity and should be added during the beating process. |
