-
1
In a 2-quart heavy-bottomed saucepan over medium heat, cook the water, sugar, and corn syrup until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula.
-
2
Brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
-
3
Increase the heat to medium-high, place a sugar thermometer in the pan, and cook the mixture without stirring until it registers 256F on the thermometer (about 10 minutes).
-
4
Brush down the sides of the pan with a pastry brush dipped in warm water two more times during the cooking process.
-
5
While the sugar syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they are frothy.
-
6
Add the cream of tartar, increase the speed to medium-high, and beat the egg whites until they hold firm peaks (3 to 5 minutes).
-
7
Remove the pan with the sugar syrup from the heat.
-
8
Reduce the mixer speed to medium and pour the sugar syrup slowly into the egg whites, being careful not to drip the syrup down the sides of the bowl.
-
9
Increase the mixer speed to high and beat until the mixture is firm and no longer shiny (10 to 15 minutes).
-
10
Blend in the chopped walnuts and vanilla.
-
11
Line 2 baking sheets with waxed paper.
-
12
Drop 1 1/2-inch-wide spoonfuls of the mixture onto the paper, leaving 1 inch between them.
-
13
Let the candy set at room temperature until firm (about 30 minutes).
-
14
In a tightly covered container between sheets of waxed paper, the candy will keep 4 days at room temperature.
-
15
Substitute other nuts for the walnuts.
-
16
Black walnuts are especially good in divinity.
-
17
Praline Divinity: Substitute praline (page 147) for the walnuts.
-
18
Seafoam Divinity: Substitute firmly packed light brown sugar for the granulated sugar.
-
19
Reduce the corn syrup to 1 tablespoon, and add 2 teaspoons distilled white vinegar.
-
20
Orange Divinity: Substitute finely chopped candied orange peel (page 210) for the walnuts, and substitute orange extract for the vanilla extract.
-
21
Lemon Divinity: Substitute finely chopped candied lemon peel (a variation of candied orange peel, see page 212) for the walnuts, and substitute lemon extract for the vanilla extract.
-
22
Ginger Divinity: Substitute 1/3 cup finely chopped crystallized ginger for the walnuts, and substitute finely ground ginger for the vanilla extract.
-
23
Chocolate Divinity: Add 6 ounces melted bittersweet chocolate when adding the nuts.
