Egg Nog Divinity 
I apologize for the delay, but as you can see; I have been
updating my website so that it is easier for you to navigate and find
what you need!
I hope that you all will still find a good excuse to enjoy a delicious
candy like this! I made it for Christmas and it was GREAT! Please let me know how you like it if you make it!
FYI...This recipe is MUCH easier with a stand mixer rather than a hand mixer and it is more affordable than your usual divinity because I eliminated the need for corn syrup and it was still delicious!
* 3 2/3 cups white sugar
* 3/4 cup water
* 1 teaspoon rum extract
* dash of nutmeg
* 2 egg whites
* 2/3 cup chopped walnuts (optional)
1. Cook sugar, extract, nutmeg and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.)
2. Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage). Hard ball stage is when you drop it into cool water and it forms a ball of candy that is firm to the touch. When you put a spoon in the candy and lift it, it will form a "rope". This means it will make one line instead of dripping, but not be stiff, when it is ready (should you be brave enough to attempt without a candy thermometer!).
3. Beat egg whites in 1-1/2-quart bowl until stiff peaks form, but do not overbeat!
4. Continue to beat while SLOWLY pouring hot syrup in a thin stream into egg whites so that they do not cook.
5. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer - because of the stiffness, this is why stand mixer is best. Your hand will tire with a hand mixer, but it is possible because I did it!).
6. Fold in walnuts (if you choose).
7. Drop from buttered spoon onto waxed paper. I also sprayed foil with nonstick spray and that worked well.
8. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours.
9. Store in airtight container and ENJOY!
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