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NOTE: TO PREWARM A CANDY THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE PAN OF COLD WATER AND BRING IT TO A BOIL.
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LET IT SIMMER UNTIL YOU NEED THE THERMOMETER.
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Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water.
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To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper.
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For squares, use a greased and wax paper-lined 8 X 8-inch pan.
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Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid.
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Dissolve the sugar, stirring constantly with a wooden spoon over low heat.
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Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan.
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Increase the heat to medium and bring to a boil.
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OPTIONAL: Cover pan with a square of wax paper and lid, pushing down firmly.
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Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over.To double-check, remove lid, leaving the wax paper in place.)
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Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath.
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Introduce the prewarmed thermometer.
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No need to stir.
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Beat the egg whites until stiff but not dry.
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If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites.
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Otherwise, do it now when the thermometer registers 240 Degrees F. (115.5 C.).
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Test the syrup when the thermometer registers 246 degrees F. (119 C.).
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Continue testing until it reach the firm-ball stage, 246 to 260 degrees F. (119 to 126.5 C.).
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Syrup will be hard to scrape up in ice water.
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It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure.
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Return the thermometer to the hot water bath to soak clean.
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Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed.
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Tilt the syrup pan to get the last drop but do not scrape the pan.
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Once the syrup is completely incorporated, change to a flat whip if you have one.
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Have patience and continue beating.
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The amount of time you spend mixing depends on the power of your mixer.
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If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes.
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With less powerful ones, it can take up to 20 minutes.
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The important thing is to beat at the highest speed of your mixer.
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Also if it is a hot and humid day, it will take longer also.
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Test the divinity.
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The first and most important test occurs when you lift the beaters.
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If the candy falls back in ribbons that immediately merge back into the batter, it isn't done.
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Eventually, a stationary column will form between the beaters and the bowl.
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Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak.
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If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand.
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Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon.
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Drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan.
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Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner.
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A neat trick is to put the candy into a pastry bag and pipe onto the wax paper.
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If you spread it in the pan, you will have to wait up to 24 hours before it is ready.
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But you maybe one of those that think it is better when it is 24 hours old.
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Score and cut into squares.
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Store in an airtight container at room temperature or in a refrigerator.
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Recipe CANNOT be doubled; it can be frozen but not for extended periods of time.
