Serves: 7
Total Calories: 556
Yield: 36 pieces
1. Oil a 9" by 9" pan and a spoon and set aside.
2. Combine sugar and corn syrup in a medium saucepan with 3/4 cup water and cook over medium heat until mixture reaches 260 degrees on a candy thermometer, about 20 minutes.
3. Beat egg whites to stiff peaks in a large bowl using an electric mixer set on medium-high speed. Reduce speed to medium and slowly pour sugar mixture into egg whites. Add peppermint and continue to beat until mixture is very thick and fluffy, about 12 minutes.
4. Immediately transfer to prepared pan and smooth using back of oiled spoon. Dot divinity surface with red food coloring and drag a skewer through to create a marbled effect. Let stand at room temperature until firm, about 2 hours. Slice into 1-inch squares.
Note: For a simple variation, drop dollops of divinity batter onto an oiled baking sheet, then top with chocolate kisses.
This Peppermint Divinity recipe is from the Newsletter Cookbook. Download this Cookbook today.
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