I've been busy with my annual divinity-making project. Keep dreaming of heavenly creaminess and the crunch of fresh pecans. Even though I always aspire my candy to be celestial perfection, too often the results are simply earthly.
|Some of the cast of characters.|
If you ever watched your mother or grandmother make this candy, you probably learned some fun, new curse words. Divinity is persnickety. One of my batches today was a total loss. Had to pry it with hammer and chisel out of the mixing pan. Over the years, I've developed my own rules for making this Christmas candy.
Rules for making Divinity
1. Measure all ingredients carefully. Sugar must be measured to the last granule.
|Pouring the hot syrup into the beaten egg whites.|
2. Don't attempt to make divinity on a day with a humidity level over 40%. Candy won't set up.
3. Do not attempt to make divinity on a day with a humidity level under 30%. Candy will be as hard as an anvil.
4. Have a USDA-NASA certified candy thermometer. Must be accurate within a millionth of a degree Fahrenheit.
5. Beware making divinity in a leap year.
|Ready to spoon out.|
6. Don't attempt this candy on any day or year containing the dreaded number '1'.
7. Never plan on giving divinity as a Christmas gift. Your pores will excrete nervous gasses. Those gasses react with the candy to turn it a snot green color.
|This piece looks surprisingly good.|
8. Never...ever...let a wiener dog observe your divinity-making. It is the candy kiss-of-death.
Maybe that realization is my divine intervention for today.
Carry on. Christmas is coming.
Karo-y love to all.