---------- Recipe via Meal-Master (tm) v8.02
       Title: BASIC DIVINITY
  Categories: Candies
       Yield: 6 servings
       2 c  White Sugar; Granulated
     1/2 c  Light Corn Syrup
     1/2 c  Water
       1 pn Salt (1/8 tsp)
       2    Egg Whites; Lg
       1 ts Vanilla Extract
       1 c  Nuts; Chopped, OR
       1 c  Cherries; Chopped, OR
       1 c  Orange Peels; Chopped, Etc.
   ~-------------------------------- NOTE:  TO PREWARM A
   STEP 1:  Prewarm the thermometer; separate the eggs
   allowing the whites to come to room temperature in a
   large bowl of an electric mixer.  (Return the egg
   yolks to the refrigerator covering with plastic wrap
   or water for another recipe.)  Fill a glass with ice
   cubes and water.  To make dropped divinities, you will
   need 2 cookie sheets, topped with greased wax paper.
   For squares, use a greased and wax paper-lined 8 X
   8-inch pan.  Measure the sugar, corn syrup, ice water
   and salt and dump into a heavy 2-quart saucepan with a
   tight fitting lid. STEP 2:  Dissolve the sugar,
   stirring constantly with a wooden spoon over low heat.
    Syrup will become clear, gritty sounds will cease,
   and the spoon will glide smoothly over the bottom of
   the pan.  Increase the heat to medium and bring to a
   boil. STEP 3:  (OPTIONAL):  Cover pan with a square of
   wax paper and lid, pushing down firmly.  Steam for 2
   to 3 minutes to dissolve the sugar crystals.  (Listen
   to make sure the pot doesn't boil over.  To
   double-check, remove lid, leaving the wax paper in
   place.) STEP 4:  Wash down any crystals clinging to
   the sides with a brush dipped in hot water from the
   thermometer bath.  Introduce the prewarmed
   thermometer.  No need to stir. STEP 5:  Beat the egg
   whites until stiff but not dry.  If your mixer is a
   heavy duty one, you can wait until the bubbles in the
   syrup become very large and airy before beating the
   egg whites.  Otherwise, do it now when the thermometer
   registers 240 Degrees F. (115.5 C.). STEP 6:  Test the
   syrup when the thermometer registers 246 degrees F.
   (119 C.).  Continue testing until it reach the
   firm-ball stage, 246 to 260 degrees F. (119 to 126.5
   C.).  Syrup will be hard to scrape up in ice water.
    It will have to be forced into a ball, but once
   formed, it should hold its shape but give under
   pressure.  Return the thermometer to the hot water
   bath to soak clean. STEP 7:  Dribble the syrup into
   the egg whites in a slow, steady stream, beating at
   slow speed.  Tilt the syrup pan to get the last drop
   but do not scrape the pan.  Once the syrup is
   completely incorporated, change to a flat whip if you
   have one. STEP 8:  Have patience and continue beating.
    The amount of time you spend mixing depends on the
   power of your mixer.  If you have a heavy duty or
   commercial one, you can go to full speed and make the
   divinity in less than 5 minutes.  With less powerful
   ones, it can take up to 20 minutes. The important
   thing is to beat at the highest speed of your mixer.
    Also if it is a hot and humid day, it will take
   longer also. STEP 9:  Test the divinity.  The first
   and most important test occurs when you lift the
   beaters.  If the candy falls back in ribbons that
   immediately merge back into the batter, it isn't done.
    Eventually, a stationary column will form between the
   beaters and the bowl.  Candy will lose its sheen/gloss
   and stop being sticky; a teaspoonful dropped onto wax
   paper will hold its shape, even a peak.  If you
   machine is laboring and the candy is not quite there
   yet, you have two choices: Pour anyway and put into a
   frost free freezer to set up....or finish by hand.
   STEP 10:  Fold in the flavorings and nuts and/or other
   optional items using the mixer or if very thick, a
   wooden spoon. STEP 11:  Drop or spread the divinity
   either on wax paper-covered cookie sheets or the
   buttered pan.  Dripping it by teaspoon is harder work
   for you but it ripens quicker and is ready to eat
   sooner.  A neat trick is to put the candy into a
   pastry bag and pipe onto the wax paper.  If you spread
   it in the pan, you will have to wait up to 24 hours
   before it is ready.  But you maybe one of those that
   think it is better when it is 24 hours old.  Score and
   cut into squares.  Store in an airtight container at
   room temperature or in a refrigerator. Makes 1 pound
   but looks like more.  Recipe CANNOT be doubled; it can
   be frozen but not for extended periods of time.