Friday, December 12, 2008


My Granny West made this every year for Christmas. I looked forward to it each year. That is until I developed Type 1 Diabetes at the age of 5. I would always help her make it but never could eat it. I still have wonderful memories of helping her out. Not sure if I was that much help but it sure was fun! Thank goodness for advances in the treatment of diabetes I can have divinity but I don't eat much. I still prefer making it and giving it than I do eating it. Funny how that works. Ransome loves it and has been waiting for the divinity to cool down so he can sample a piece. I will give you a few hints about divinity making. First hint, don't even think about making it if it is raining, snowing or very humid! Low humidity is sometimes hard to come by on Beaty's Creek but it happens. It will be awful if you make it on days like I just described. Believe me I know!! Second hint, stir in the syrup slowly or you will have a egg white omelet. Not good... Well enough of my rambling here is the recipe.

2 cups white sugar
1/2 cup corn syrup
1/8 t salt
1 t vanilla
2 T powder sugar
Candy thermometer

Place sugar, corn syrup, and salt in a NON-STICK saucepan. You will be glad you used a non-stick when it comes to cleaning up. Heat mixture until it reaches 260' on a candy thermometer. While this mixture is coming up to temp, beat egg whites until stiff. I do this in my Kitchen Aid. I told you I love my Kitchen Aid. Once it has reached 260' pour very slowly into egg whites while beating on high. Add powdered sugar and vanilla now. Once all of your syrup is in continue to beat until it thickens up. You will hear it while mixing, the tone will change. I add red to mine to make it look pretty for Christmas. Now you will drop by tablespoon onto a parchment lined cookie sheet. I then place 1/2 of a pecan on mine. You can use any nut. Give this recipe a try. You won't be sorry you did. It may take some practice but with practice comes perfection. I am still waiting on mine.