Finally! A great success!!!

Ok, we've been trying to make divinity and keep track of the good recipe for YEARS! Last year it was an almost success, but not quite. This year though, I looked at a bunch of different recipes, before deciding on this recipe from a special publication from the Oregonian from years ago. It was perfect! Mom and I were watching the mixer chugging along, and then all of a sudden, POOF the "batter" changed, and we knew we'd done it. Usually we stop too soon, before it changes, and then you end up with gooey little globs that are very sticky. But this year, its perfect! We're very excited. :) Love you all. Alicia

here's the recipe if anyone wants a good one to add to the collection.

Divinity

2 1/2 cups sugar

1/2 cup light corn syrup

1/4 teas. salt

1/2 cup water

2 egg whites (at room temperature)

1 teas. vanilla

In 2 quart heavy pan, combine sugar, sorn syrup, salt and water. Bring to a boil, stirring only until sugar dissolves. Clip candy thermometer to side of pan and continue cooking to 260 degrees (hard ball stage). Meanwhile, beat egg whites until stiff peaks form. Gradually pou syrup over eg wthies, beating at high speed on eletric mixer. Add vanilla, and beat until candy holds its shape, 4 to 5 minutes. Quickly drop from a teaspoon onto wax paper.

Tips for divinity:

1. Pour hot mixture ina thin stream over egg whites.

2. have bowl, beater, and all equipment very clean.

3. have everything at room temperature.

4. high humidity and divinity don't mix, if its humid at all, it won't work (no cloudy days).

5. Make sure you have a good strong mixture that's up to 5 minutes of stiff beating.