Sorghum Divinity

1. 1

   combine sugar, corn syrup, sorghum and water in saucepan and cook over low heat, stirring constantly, until sugar is dissolved.

2. 2

   place candy thermometer in mixture and cook to 255* without stirring.

3. 3

   Place egg whites in mixing bowl and beat at high speed until stiff peaks form.

4. 4

   change mixer speed to medium and slowly pour half of the syrup into egg whites.

5. 5

   continue beating egg white-syrup mixture until it holds stiff, glossy peaks.

6. 6

   drop candy by tspfuls onto buttered cookie sheet or wax paper.

7. 7

   for an extra treat, dip some of the cooled pieces in butterscotch or caramel candy coating.

* Per serving · 4 servings · Values may vary.

No additional tips available.