Mom’s Divinity

Christmas isn’t Christmas without Mom’s cookie platter at the end of dinner:  sugar cookies, walnut snowballs, white fruitcake, apricot bars, almond crescents, toffee and divinity — pink (my favorite) and white.

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Divinity is like eating a tablespoon of sugar — but you have to have a couple of those at Christmas. I think it’s out of style these days — but for me, Christmas isn’t really Christmas without it.

Make it!  It’s becoming extinct!

3 c. sugar
1/2 cup white karo syrup
1/2 c. water
3 large egg whites
1 pinch salt
1 t. vanilla
optional (but necessary in my mind): chopped walnuts and candied cherries.

Put sugar, Kara and water into a pan and mix thoroughly over medium heat until it reaches 235 degrees. Take it off the heat.

Beat the 3 egg whites as stiff as possible while syrup is cooling.

Slowly pour half the syrup into egg whites while beating and continue cooking other half of syrup to 285 degrees.  Then pour the rest of that syrup into the egg white mixture.

So, Mom — these are the directions on the card — there’s more to this, I know, and I’ll have to call to get the rest of the top secrets from you.


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