Divinity

Let's Cook

1. Step 1.

   Place in a stand mixer fitted with the whisk attachment: 2 large egg whites, at room temperature

2. Step 2.

   Beat the whites at medium speed just until they hold soft peaks. Turn off the mixer. In a large heavy saucepan over medium heat, cook, stirring, until the sugar is dissolved: 2 cups granulated white sugar; ½ cup water; ½ cup light corn syrup

3. Step 3.

   Bring to a boil. Wash down any sugar crystals that have formed on the sides of the pan with a pastry brush dipped in warm water. Cook the syrup over medium heat, without stirring, to 250° to 255°F, the hard-ball stage.

4. Step 4.

   With the mixer running on high speed, pour the syrup into the beaten egg whites in a slow, steady stream, being careful to avoid hitting the whisk. Do not scrape the pan. Reduce the speed to medium and beat until the mixture is thick, fluffy, and the bottom of the mixer bowl is only slightly warm, 12 to 15 minutes.

5. Step 5.

   Lightly grease a baking sheet. Fold into the divinity mixture: 1 cup chopped, toasted pecans or walnuts; (1 cup golden raisins); 1 teaspoon vanilla

6. Step 6.

   Quickly drop the mixture by the spoonful onto the baking sheet, forming 1 ½-inch mounds. You may need to use a second spoon to help push the sticky mixture onto the pan. Let cool.

7. Step 7.

   Divinity dries out quickly and does not store well. Store between layers of wax or parchment paper in an airtight container at room temperature for several days.