High Altitude Candy Cooking Recipes

HIGH ALTITUDE DIVINITY

High Altitude Divinity image

I found this recipe at recipecircus.com. I live at 7000 feet above sea level so making candy can be a challenge. This recipe worked perfect for me! Divinity is a touchy candy, make sure you use a candy thermometer and that the humidity is less than 50%. The egg whites need to be at room temp when you whip them or else the syrup will not mix well into them.

Provided by Amy Cook Provstgaard @amypro83

Categories Candies

Number Of Ingredients 6

Ingredients

2 2/3 cup(s) white sugar
1/2 cup(s) water
1 teaspoon(s) vanilla
2/3 cup(s) light corn syrup (karo)
2 - egg whites (make sure they are at room temp)
2/3 cup(s) broken nuts (optional)

Steps:

Stir sugar, corn syrup, and water over low heat until sugar is dissolved. Cook, without stirring, to 245 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball.
In mixing bowl, beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a very thin stream into egg whites. Add vanilla and beat until mixture holds its shape and becomes slightly dull. Mixture may become too stiff for mixer.
Fold in nuts. (Note: divinity will not set up if nuts are added before candy is stiff.) Drop mixture from tip of buttered spoon onto waxed paper.
Enjoy!

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