If a recipe says "untested"...

We want to post scans of all the original recipes so everyone in our family can enjoy them even if we haven't gotten around to testing each one in our modern kitchen. As we test each recipe, we will add our notes and photos to the recipes we do test and remove the note "untested" in the title. If you make one of the untested recipes, take a photo of the finished product and send us a note to let us know of your experience so we may include those in the recipes as well.

Thursday, October 15, 2015

Mary Greiner's Divinity (untested)

This typewritten recipe is attributed to Mary Greiner.

  • 2 1/2 cups sugar
  • 1/4 teaspoon salt
  • 2/3 cup light corn syrup (dark Karo can be used in place of white to give is a caramel flavor)
  • 2 egg whites
  • 1/2 cup water
  • Vanilla or almond extract [no measurement is given but I'm guessing a teaspoon would do]
  • Nuts, cherries and/or coconut (optional)

  1. Place sugar, salt, syrup, and water in a saucepan to boil
  2. Cook until hard brittle stage* (300°F-310°F) 
  3. The secret of divinity is to have the syrup crackle when tapped on edge of cup
  4. Add slowly to stiffly beaten egg whites and beat until candy begins to stiffen
  5. Add vanilla or almond flavor, nuts, cherries and/or coconut (whichever is preferred). When using an electric mixer it is best to remove from beater and continue by hand when adding nuts, etc.
  6. Drop by spoonfuls onto waxed paper

*If you aren't using a candy thermometer (which I highly recommend) you can test candy the old fashioned way using cold water. Click here to read all about testing candy using cold water.

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