I woke up thinking about spending the day in the kitchen, baking our favorite Christmas treats, and that’s exactly what I did. I started with the dough for Swedish pepperkakor which is still chilling in the refrigerator. I moved on to Snowballs (Russian Tea Cakes with chocolate kisses in the center…and snickerdoodles with Rolos in the center…double yum!)… and ended with a big batch of my Vanilla Dream Divinity. It’s so wonderfully fluffy and sweet. I’ve been making it for years (without nuts because my daughter Andie despises them) and I have to say…I’ve gotten pretty good at it. The key to good divinity is patience and timing. Once you get the hang of it, it’s a breeze.
2 and 2/3 cup white, granulated sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites (from extra large/jumbo eggs)
1 teaspoon pure vanilla extract
Cook sugar, corn syrup and water in a 2 quart saucepan over low heat, stirring constantly until sugar is dissolved. Place a candy thermometer on the side of the suacepan so the end is in the liquid but not touching the bottom of the pan. Keep the flame on low and cook, without stirring, to 260 degrees F.
While the candy is cooking, place the egg whites in the bowl of your counter top mixer. When the candy has almost reached 260, beat the whites until very stiff peaks form using the whisk attachment. When the candy reaches 260, switch to the paddle attachment and turn the mixer on medium speed. Slowly, in a thin, steady stream, pour the candy into the egg whites. Add vanilla and beat until mixture holds it’s shape and the candy becomes dull.
Drop mixture, using a buttered spoon, onto waxed paper, or a silpat sheet. Let stand at room temperature for 12 hours, turning after 6. Store in an airtight container.