posted by Southern 10-19-98 10:21 AM
DOUBLE DIVINITY
2 cups sugar
2/3 cup water
1/2 cup white corn syrup
2 egg whites, stiffly beaten
1 teaspoon vanilla
Dash of salt
In one saucepan, combine 1/2 cup sugar and 1/3 cup water, then cook to soft ball stage at 240 °F (115 °C). In another saucepan, combine 1-1/2 cups sugar, 1/3 cup water, and 1/2 cup corn syrup, then cook to hard ball stage at 250 °F (120 °C). Remove both saucepans from heat and cool slightly. Meanwhile, beat egg whites until stiff. Slowly add soft-ball syrup, beating constantly until mixture holds its shape and loses its gloss. Repeat with hard-ball syrup. Beat in vanilla extract. Turn divinity into a greased pan, and cut into squares when cold. This candy is softer and creamier than regular divinity.
SOURCE: “The First Ladies Cook Book” (Chicago: Home Library Press, 1965)