Divinity Recipe From 1930

The original 1930 recipes instructed cooks how to make a divinity roll mixed with raisins, dates, figs and nuts. By 1937, the recipe had been modified to the today's version of standard mounds of fluff that candy lovers know today.

Enjoy!
Deb


Ingredients:

2 1/2 cups suagr
1/2 cup light colored corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
1 or 2 drops food coloring (optional)
1/2 cup chopped candied fruit and/or nuts


Instructions:

In a heavy 2 quart saucepan combine sugar, corn syrup, and water.  Cook and stir over medium high heat until mixture boils.  Clip a candy thermometer to the side of the pan.  Reduce heart to medium; continue cooking, without stirring, until the thermometer registers 260 degrees F, hard ball stage. (10 to 15 minutes).

Remove saucepan from heat; remove thermometer.  In a large mixing bowl beat egg whites with a freestanding electric mixer on medium speed until stiff peaks form.  Gradually pour hot mixture in a thin stream over egg whites, beating on high speed about 3 minutes; scrape side of bowl occasionally.  Add vanilla and, if desired, food coloring.  Continue beating on high speed just until candy starts to lose it gloss ( 5 to 6 minutes).  When beaters are lifted, mixture should fall in a ribbon that mounds on itself.

Drop spoonful of candy mixture onto waxed paper.  If it stays mounded, the mixture has been beaten sufficiently.  If mixture flattens, beat 1/2 to 1 minute more; check again.  If mixture is too stiff to spoon, beat in a few drops hot water until candy is a softer consistency.  Immediately stir in fruit and/or nuts.  Quickly drop mixture onto waxed paper. Store tightly covered.  Makes about 40 pieces.