Recipe Connection

Holiday Recipe Guide 2009

Maggie Baliman, Laramie WY

INGREDIENTS
2 1/4 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 tsp. salt
2 large egg whites
1 1/2 tsp. vanilla

½ tsp. black walnut flavoring
1/2 cup coarsely chopped black walnuts

Butter an 8-inch square glass-baking dish.

Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally. Increase heat to high and bring to a boil. Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer.
Just before syrup reaches 265°, beat egg whites in a medium bowl of an electric mixer on high speed just until stiff peaks form. In a very slow steady stream, beat syrup into whites. Beat in vanilla and flavoring. Continue beating about 6 minutes, or until mixture loses it’s gloss. Fold in nuts with a rubber spatula.
Pour candy into baking dish and spread evenly with a rubber spatula. Let cool to room temperature. Cut candy into 1-inch squares.
(The divinity can be made up to 1 week ahead and stored in an airtight container at room temperature.)

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