Twelve Days of Christmas
Hello, Folks! We will celebrate this holiday season with a “Twelve Days of Christmas” tribute to my favorite candy/treats that my family and I love to make each Christmas. Check back tomorrow for our last entry or Days 1 through 11 to see a new recipe and find something that you like and will share with your family.
Well we are here at last, and we have saved the best for last: Divinity. The name says it all. It is the divine candy that will cause you to lose your religion on the best of days. This is one of the toughest candies to make in my opinion and even now it can give me some trouble here and there.
I have a picture of making this candy yesterday and ended up with a big white flat blob. I had to make it again to get it right, but candy this fantastic is really worth the remake. Behold my first attempt.
I had another route planned for today, and well I just could not think of a better finale to this Twelve Days of Christmas than a delicacy like Divinity.
The ingredients are relatively simple. It is just very temperamental, and every step has to be done perfectly for it to produce those white clouds of goodness. I made some plain and some with pecans on top. I love the pecans on top just to give it a crunch when you bite. You can mix them in if you would like; it is up to you.
I really hope everyone liked what they saw these last twelve days, and I hope you found something that will appeal to you and you will try. I have had some great feedback, and I really thank you for all the support. I am looking forward to continuing this blog and hope you continue to stop by and visit on my journey.
Merry Christmas and may God bless you each and everyone!!
Southern Food Lovin aka (Quinton and Amy Langford)
- 2 cups sugar
- ½ cup water, cold
- ½ cup light Karo syrup
- ¼ tsp salt
- 2 egg whites
- 1 tsp of clear vanilla extract
- First set out two eggs to bring them to room temperature.
- Pour sugar, water, salt, and Karo into a sauce pan, continually stirring until it has a rolling boil.
- Do NOT stir once it has started to boil. Clip on a candy thermometer and allow the temperature to reach 260 degrees.
- Once the hot syrup starts to boil, you can now focus on the eggs.
- In a stand mixer, whip the egg whites to form strong peaks.
- Once that is done, check the temperature on the syrup mixture. When it reaches 260 degrees, take it off the heat.
- Turn the mixer to high and slowly pour in the hot syrup mixture.
- Add the vanilla extract.
- Beat on high for roughly 5-7 minutes.
- (If the mixture is still looking like melted marshmallows, and everything is still hot then you might try placing it in the refrigerator for about 5 to 10 mins.)
- Use a spoon to see if you can scoop out some, testing to see if it breaks away. (If it still strings, continue beating.)
- Drop by spoon onto a pan with parchment paper.
- Allow to set for at least 2 hours or until it is completely dry.