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)
- 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.)
- 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!).
- Beat egg whites in 1-1/2-quart bowl until stiff peaks form, but do not overbeat!
- Continue to beat while SLOWLY pouring hot syrup in a thin stream into egg whites so that they do not cook.
- 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!).
- Fold in walnuts (if you choose).
- Drop from buttered spoon onto waxed paper. I also sprayed foil with nonstick spray and that worked well.
- Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours.
- Store in airtight container and ENJOY!
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