Divinity

This was my dad's favorite holiday candy. I used to make it every year. Maybe I'll give it another try someday soon.

2 1/2 cups sugar

1/2 cup water

1/2 cup light corn syrup

1 tsp. vanilla

2 egg whites

1/2 cup chopped nuts or candied fruit (optional)

In a heavy 4-6 quart saucepan stir together sugar, water and corn syrup. Cook and stir over medium-high heat until sugar dissolves and mixture boils. Reduce heat and cook, without stirring, over medium heat to 260 on candy thermometer. Mixture should boil gently over entire surface. Remove saucepan from heat. Immediately begin to beat egg whites until stiff peaks form (tips stand straight). Gradually pour 1/3 of hot syrup in a thin stream over egg whites, beating constantly on medium speed of electric hand mixer. Pour egg white and syrup mixture back into saucepan and continue beating. Add vanilla. Continue to beat until candy holds it's shape when beaters are lifted. This should take about 5-6 minutes. When candy is beaten enough, mixture will stay mounded in a soft shape when a spoonful is dropped onto waxed paper. If mixture flattens out, beat 1/2-1 minute more and check again. The mixture is overbeaten if it is stiff to spoon and the surface is rough. If mixture is too stiff, beat in hot water, a few drops at a time, till candy is a softer consistency. When candy holds it's shape stir in nuts or fruit, if desired. Quickly drop candy by teaspoonfuls onto waxed paper. Cool. Store tightly covered.

Note: Make sure all your equipment and ingredients are ready before starting. It will go slow at first, but when the candy starts to set up things will move at lightening speed!

Golden Candy

1/2 lb. butter
4 1/2 cups sugar
1 cup corn syrup
1 can sweetened condensed milk
1 tsp. vanilla
2 cups chopped walnuts

Melt butter. Add sugar, syrup and milk. Cook over medium heat to 240 on candy thermometer, stirring constantly. Remove from heat. Add vanilla and walnuts. Pour into greased 13x9x2 baking pan. Cool and cut into squares.

Martha Washingtons

I found this recipe many years ago in a cookbook distributed by my mother's church. They've since become a holiday tradition. Easy, but time consuming, these little candies are so worth the effort.

7 oz. coconut
1 cup finely chopped pecans
1 can sweetened condensed milk
1 stick margarine, softened
2 lbs. powdered sugar
12 oz. semi-sweet chocolate chips
1/4 lb. (or less) paraffin
toothpicks for dipping

Blend coconut, pecans, milk, margarine and sugar with hands in a large bowl. Roll into small balls and place on waxed paper lined baking sheet. Insert a toothpick into each ball. Chill one hour. Slowly melt paraffin and chocolate chips over very low heat. Dip balls into chocolate and return to waxed paper. Remove toothpicks and dab a tiny amount of chocolate over holes. Makes between 100-200 candies, depending on size. Smaller candies may require more chocolate for dipping.