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Peppermint Divinity

Peppermint Divinity
This light and airy divinity is like a bit of heaven on earth! It keeps well in an airtight container at room temperature for up to 4 days.
36 ServingsPrep: 15 min. Cook: 15 min. + standing

Ingredients

  • 2 egg whites
  • 2-1/2 cups sugar
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed peppermint candies
  • 2 to 3 drops red food coloring, optional

Directions

  • Place egg whites in a large stand mixer bowl; let stand at room
  • temperature for 30 minutes. Meanwhile, line three 15-in. x 10-in. x
  • 1-in. pans with waxed paper; set aside.
  • In a heavy saucepan, combine sugar, water and corn syrup; cook and
  • stir until sugar is dissolved and mixture comes to a boil. Cook over
  • medium heat, without stirring, until a candy thermometer reads
  • 260° (hard-ball stage). Just before the temperature is reached,
  • beat egg whites on medium speed until stiff peaks form.
  • Slowly pour hot sugar mixture in a thin stream over egg whites,
  • beating constantly. Add vanilla. Beat until candy loses its gloss
  • and holds its shape, about 5-6 minutes. Immediately stir in crushed
  • candies and food coloring if desired. (Do not overmix, or candy will
  • get stiff and crumbly.)
  • Quickly drop by heaping tablespoonfuls onto prepared pans. Let stand
  • at room temperature overnight or until dry to the touch. Store in an
© Taste of Home 2013

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Peppermint Divinity (continued)

Directions (continued)

  • airtight container at room temperature. Yield: 3 dozen.
Editor’s Note: We recommend making this candy on a clear day with low humidity.
Nutrition Facts: 1 serving (1 each) equals 73 calories, trace fat (0 saturated fat), 0 cholesterol, 9 mg sodium, 19 g carbohydrate, 0 fiber, trace protein.
© Taste of Home 2013