Publisher Photo
Publisher Photo
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.
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + standing
MAKES:
36 servings
TOTAL TIME:
Prep: 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 airtight container at room temperature. Yield: 3 dozen.
Editor’s Note: We recommend making this candy on a clear day with low humidity.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Peppermint Divinity in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p68

Nutritional Facts

1 each: 73 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 19g carbohydrate (17g sugars, 0 fiber), 0 protein.

  • 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
  1. 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.
  2. 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.
  3. 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.)
  4. Quickly drop by heaping tablespoonfuls onto prepared pans. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature. Yield: 3 dozen.
Editor’s Note: We recommend making this candy on a clear day with low humidity.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Peppermint Divinity in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p68

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