DIVINITY
 

2 1/2 cups granulated sugar
1/2 cup light corn syrup
2 egg whites
1 teaspoon vanilla
In 2 quart saucepan, combine sugar, corn syrup, 1/4 teaspoon salt, and 1/2 cup water. Cook to hard ball stage (260) stirring only till sugar dissolves. Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat till candy holds its shape, 4 to 5 minutes. Quickly drop from a teaspoon onto waxed paper.

Makes about 40 pieces.
 

                                                BUTTERY PEANUT BRITTLE
 

2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1 cup butter or margarine
2 cups peanuts, chopped
1 teaspoon soda
Heat and stir sugar, syrup, and water in 3 quart saucepan till sugar dissolves. When syrup boils, blend in butter. Stir often after (230). Add nuts at (280), stir constantly to hard crack stage (305). Remove from heat. Quickly stir in soda, mixing well. Pour onto 2 cookie sheets. Stretch thin by lifting and pulling from edges with forks. Loosen from pans as soon as possible. Break up.

Makes 2 1/2 pounds.
 

                                                 FUDGE
 

Butter sides of heavy 2 quart saucepan. In it combine 2 cups granulated sugar, one 6oz. can evaporated milk, two 1oz. squares unsweetened chocolate, dash salt, and 1 teaspoon light corn syrup. Cook and stir over medium heat till chocolate melts and sugar dissolves. Cook to soft ball stage (236). Immediately remove from heat. Add 2 tablespoons butter without stirring. Cool to lukewarm (110). Add 1 teaspoon vanilla and beat vigorously till fudge stiffens and loses its gloss. Quickly stir in 1/2 cup chopped walnuts. Push from pan (don't scrape sides) into buttered shallow pan. Score while warm, cut when firm.
 

                                                   SALT WATER TAFFY
 

2 cups granulated sugar
1 cup light corn syrup
1 1/2 teaspoons salt
2 tablespoons butter or margarine
1/4 teaspoon oil of peppermint
7 drops green food coloring
Combine sugar, syrup, salt, and 1 1/2 cups water in 2 quart saucepan. Cook slowly, stirring constantly, till sugar dissolves. Cook to hard ball stage (260) without stirring. Remove from heat, stir in remaining ingredients. Pour into buttered 15 1/2x 10 1/2x1 inch pan. Cool till comfortable to handle. Butter hands, gather taffy into a ball and pull. When candy is light in color and gets hard to pull, cut in fourths, pull each piece into long strand about 1/2 inch thick. With buttered scissors, quickly snip into bite-size pieces. Wrap each piece in waxed paper.

Makes 1 1/4 pounds.
 

                                                CANDY HELP
 

Thermometer test: Check candy thermometer in boiling water. If it doesn't register 212, add or subtract the same number of degrees in recipe. Clip thermometer to pan after syrup boils (bulb must be covered with liquid, not just foam).

Cold-water test: Remove pan from heat. Drop a little syrup into small bowl of very cold (but not ice cold) water. Form into ball (see chart below).

Fudge repair: If smooth but too stiff, knead till softened, press into buttered pan or form roll, slice. If fudge doesn't set, stir in 1/4 cup milk and recook.
 
 
 

CANDY TEMPERATURES
 

Temperatures ........ Stage
230 to 234 F ........ Thread
234 to 240 F ........ Soft ball
244 to 248 F ........ Firm ball
250 to 266 F ........ Hard ball
270 to 290 F ........ soft crack
300 to 310 F ........ Hard crack