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1 lb. (3 cups) granulated sugar
2 oz. ( cup) glucose syrup (light corn syrup)
teaspoon salt
2 egg whites
teaspoon vanilla essence
4 oz. (1 cup) nuts, chopped


Makes: 30


Put the sugar, syrup and ¼ pint (⅔ cup) water in a 3 quart heat resistant bowl and cook uncovered on HIGH for 12-12½ minutes until a sugar thermometer reads 300°F, 150°C or a teaspoonful of mixture separates into hard brittle threads when dropped into cold water.

Add the salt to the egg whites and whisk until stiff. Slowly pour the syrup in a thin stream into the egg whites, beating constantly until the mixture loses its shine and thickens.

Stir in the vanilla and nuts. Drop teaspoonsfuls of the mixture at once on to waxed paper or non-stick vegetable parchment.

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