Cherry Divinity

Always make divinity on a sunny day. Humidity wreaks havoc on candy. We were only able to make candy about one day a year in Louisiana. If the divinity doesn’t harden or ends up too gooey, do like we do and blame it on the weather.

2½ cups sugar

½ cup light corn syrup

¾ cup water

teaspoon salt

teaspoon cream of tartar

2 large egg whites, beaten stiff

½ teaspoon vanilla extract

½ teaspoon almond extract

cup drained, chopped maraschino or candied cherries

1 cup chopped pecans

In a medium saucepan combine the sugar, corn syrup, water, salt, and cream of tartar. bring to a boil and cook, covered, until the mixture reaches the soft-ball stage (about 5 minutes after reaching the boiling point). this can be tested in water, but a candy thermometer is easier. uncover the pot and continue to boil until it reaches the hard-ball stage (about 10 more minutes). Immediately pour into a large bowl with the stiff egg whites, beating constantly. Add the vanilla extract, almond extract, cherries, and nuts, blending well until the candy will hold its shape. Drop the candy by tablespoonfuls onto wax paper and allow to set. When cooled and set, the candy can be moved to a covered container, and refrigerated when not being served.

Makes 16 pieces