This is classic Divinity with the added taste bonus of chocolate and walnuts. Divinity is a combination of sugar cooked to a hard-ball syrup stage and then poured into beaten egg whites, then more beating to a divinity texture. Use an electric stand mixer and candy thermometer when making divinity to ensure success.

Chocolate Walnut Divinity

Ingredients: Candy: 2 large egg whites 2½ cups granulated sugar ½ cup light corn syrup ½ cup water ¼ teaspoon salt 1 teaspoon pure vanilla extract 1 cup walnuts, toasted, coarsely chopped 1 cup (about 6 ounces) mini semi-sweet chocolate chips Directions: Line two large baking sheets with parchment paper, wax paper, or a non-stick baking mat. Set aside. Tip: Before beginning to make the candy, have all ingredients, equipment, and tools prepared and ready to use. Candy: In a large bowl of an electric stand mixer fitted with a whisk attachment, beat egg whites on medium speed until soft peaks form. Set aside. Tip: Use a stand mixer; a hand mixer is not likely to have enough power for the heavy texture of the candy. In a medium-size heavy-bottomed pan, combine sugar, corn syrup, water, and salt. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals. Remove the lid and clip a candy thermometer to the inside of the pan, increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 260 degrees F, a hard ball stage. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Meanwhile, as the temperature of the syrup reaches about 240 degrees F, continue beating the egg whites on medium-high speed until stiff peaks form. Stop the mixer, remove the whisk attachment and attach the paddle. When the sugar mixture reaches 260 degrees F, Immediately remove pan from the heat and remove the candy thermometer. Tip: Lower the heat when the temperature reaches about 250 degrees to slow the cooking because at this point it will quickly reach 260 degrees. In addition, remove the pan from the heat just before the syrup reaches 260 degrees to prevent it from going over 260 degrees. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with the electric mixer at medium speed. This will cause the egg whites to double in volume. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Slowly add the vanilla. Increase the speed to high and continue beating at high speed until the candy cools and changes from a smooth shiny texture to a rough dull texture. This can take anywhere from 10 to 20 minutes. As soon as the texture changes to the rough dull texture, stop beating and remove the bowl from the mixer. Using a heavy wooden spoon, quickly fold in the walnuts, and then quickly fold in the mini chocolate chips to create a marbled look. Don’t over-stir; stir just enough to blend in the chocolate chips. Quickly drop divinity by heaping tablespoonfuls onto the prepared pans. Let the divinity set until cooled. Divinity can be stored in an airtight container at room temperature for about one week. TheBakingPan.com