The Freshman Cook: November 2012

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This holiday season I seem to be hooked on candy canes! Cookies with candy canes, a front door wreath with candy canes, even wrapping paper!! I don’t know why, but for some reason, they are my thing this year. So, I thought I would start off with some Candy Cane Divinity. I haven’t had divinity in years, and I don’t know if I have ever made any. I think I may remember making some when I was a little girl, but I kind of forgot about it. That was, until I saw this recipe. I make a lot of Christmas food baskets, and this will definitely be in them!

 Candy Cane Divinity

(adapted from Country Living)

4 cups Sugar

1 cup light Corn Syrup

3/4 cup Water

3 large Egg Whites

1 1/2 teaspoon Peppermint Extract

6 drops Red Food Coloring

1 wooden Skewer

10 Candy Canes

Using pan spray or oil, grease a 9″x9″ pan. Grease

a spoon or flat spatula also. Set aside.

Combine your sugar and corn syrup in a medium saucepan.

 Add water.

Cook over medium heat until the mix reaches

260 degrees on a candy thermometer. This should

take about 20 minutes. Notice that I am using

3 different thermometers? It is not necessary, of course.

But, I have had problems with some candy

thermometers not being calibrated correctly, and I just want to be triple sure the temp is correct. Once your sugar mix is cooking, beat the egg whites to stiff peaks. Use the medium high speed. You will know they have stiff peaks when you can dip the edge of your spatula in the mix and as you pull it out, the beaten egg stands tall, and does not fall back into the mix. Once your sugar mix is to temperature, reduce your mixer speed to medium, and slowly pour the sugar mix into the bowl of egg whites. Be careful, it is very hot. Add the peppermint, and continue to beat until the mix becomes very thick and fluffy. This should take about 12 minutes. During the 12 minutes, open 10 candy canes and place them in a small plastic bag. Break the candy canes into small pieces by hitting them through the bag and cracking them. A hammer or meat cleaver works well. Once your mix is fluffy and thick, immediately transfer it to the prepared pan. Using the back of the  prepared spoon or the flat spatula, smooth out the divinity so it is flat.  Take the red food coloring, and dot the top of the divinity with it. Use your skewer, and swirl the red food coloring through the divinity to create a marbled effect. Sprinkle the top generously with the crushed candy cane pieces. Press down so they adhere to the divinity. Here is something I learned while doing this: I love the look of the small and large candy cane pieces, but the large ones are in the way when we go to cut the divinity into pieces. Smaller pieces work better. Let the divinity sit for 2 hours at room temperature, to become firm. I cut my divinity  into 4 rows, and then I turned the pan, and cut row rows that way. I still thought the pieces were too large, so I cut them again, but not until I took the larger pieces out of the pan. It seemed to be easier that way, and they held their shape better. Enjoy! Thanks for joining me today! Stop by again for more candy cane and other fun holiday recipes! We are partying right here:

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