So, for each dozen or so divinity you want, the recipe, which requires a heavy-duty stand mixer like a Kitchenaid, is:
1 egg white
1 c sugar
1/4 c light corn syrup
1/4 c water
1 pinch salt
1/3 tsp vanilla (opt)
Boil the sugar, corn syrup, water, and salt until they reach soft crack stage. Most recipes say around 275 degrees on the candy thermometer. I don't have a candy thermometer, so I test the candy by drizzling it in cold water. When the drizzles hold their shape and stretch but then crack when you pull on them, they're ready (and the kids LOVE tasting the "ice candy" that comes out of the cold water each time I test the syrup). Set the syrup aside to cool slightly while you whip the egg white until it forms firm but not dry peaks when the beater is lifted. Add the vanilla and mix. Then, while beating on medium low, pour the hot syrup in a fine stream into the egg whites. After the syrup is all in, various sources say to change the speed of the mixer. It's not necessary. Keep it on about a 4 on the kitchen aid (out of 10) until it holds its shape when plopped on a sheet of wax paper. This can take 20 minutes, but it usually takes less if the syrup is cooked long enough and cooled slightly before pouring. Dipping spoon and finger in cold water frequently, spoon blobs of divinity onto wax paper to cool. It should hold its shape perfectly, but not be grainy or dry all the way through.
To make chocolate divinity: Make vanilla divinity, but then, just as the divinity reaches the "finished" stage, dump 1/3-1/2 c chocolate chips into the "dough" and let it mix up. Once the chocolate is in, if the nougat recipe is right, the divinity won't set up any further, so you don't have to worry about over-mixing it.
1 egg white
1 c sugar
1/4 c light corn syrup
1/4 c water
1 pinch salt
1/3 tsp vanilla (opt)
Boil the sugar, corn syrup, water, and salt until they reach soft crack stage. Most recipes say around 275 degrees on the candy thermometer. I don't have a candy thermometer, so I test the candy by drizzling it in cold water. When the drizzles hold their shape and stretch but then crack when you pull on them, they're ready (and the kids LOVE tasting the "ice candy" that comes out of the cold water each time I test the syrup). Set the syrup aside to cool slightly while you whip the egg white until it forms firm but not dry peaks when the beater is lifted. Add the vanilla and mix. Then, while beating on medium low, pour the hot syrup in a fine stream into the egg whites. After the syrup is all in, various sources say to change the speed of the mixer. It's not necessary. Keep it on about a 4 on the kitchen aid (out of 10) until it holds its shape when plopped on a sheet of wax paper. This can take 20 minutes, but it usually takes less if the syrup is cooked long enough and cooled slightly before pouring. Dipping spoon and finger in cold water frequently, spoon blobs of divinity onto wax paper to cool. It should hold its shape perfectly, but not be grainy or dry all the way through.
To make chocolate divinity: Make vanilla divinity, but then, just as the divinity reaches the "finished" stage, dump 1/3-1/2 c chocolate chips into the "dough" and let it mix up. Once the chocolate is in, if the nougat recipe is right, the divinity won't set up any further, so you don't have to worry about over-mixing it.
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