WILDA DOWNEY DEDRICK was known as MawMaw to her grandchildren. She lived in Mobile, Alabama, until she passed away in 2007. She was always known to enjoy goofing around and being silly with the kids. “In fact,” shares grandson GRAY MCCOY (Hermitage, Tennessee), “I think I get some of my wild personality from her. At least that is what my mom (Gwen Dedrick McCoy) tells me. MawMaw’s favorite treats were pralines or divinity. She would make them and keep one or two in her purse. She would give me little pieces of it to try when my mom wasn’t looking!”
2 ½ cups sugar
½ cup light corn syrup
½ cup water
2 large egg whites
½ teaspoon vanilla extract
½ cup chopped nuts (pecans or walnuts)
½ cup candied cherries, chopped
1 Combine the sugar, corn syrup, and water in a medium saucepan. Heat to boiling over medium heat, stirring constantly. Continue to cook, without stirring, until a candy thermometer reaches 260 degrees. Test for the hard ball stage by dropping a teaspoon of syrup into a cup of cold water.
2 When the syrup is almost at the desired temperature, beat the egg whites in a large bowl until stiff. While beating constantly, slowly pour the syrup into a large bowl in a thin stream over the egg whites. Beat until the mixture holds its shape and looks non-glossy. Beat in the vanilla.
3 When the mixture is cool, stir in the nuts and cherries and drop by teaspoonfuls onto a cookie sheet. Allow to set for 20 minutes before serving.
MAKES 16 SERVINGS.
NOTE: Divinity can be sensitive to high humidity. It’s best to make it when the humidity is low.