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Ingredients

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Directions

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  • Line a 9x9x2-inch pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

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  • In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over medium heat, without stirring, until thermometer registers 260 degree F, hard-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching hard-ball stage should take about 15 minutes.

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  • Remove pan from heat; remove thermometer. In a large mixer bowl, immediately beat egg whites with a sturdy, freestanding electric mixer until stiff peaks form (tips stand straight).

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  • Gradually pour hot mixture in thin stream (slightly less than 1/8-inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.)

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  • Add the orange peel and maple flavoring. Continue beating on high speed, scraping bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.

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  • Immediately spread candy into the prepared pan. When candy is firm, use foil to lift it out of the pan. Lightly oil 1-1/2-inch cookie cutters and cut candy into desired shapes. Cut shapes as close together as possible. If desired, roll cut edges in finely chopped nuts. Store tightly covered. Makes about 25 pieces.

Tips

Up to 3 days ahead prepare divinity cutouts. Store at room temperature in a tightly covered container.

Nutrition Facts

95 calories; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 12 mg sodium. 24 g carbohydrates; 0 g fiber; 0 g protein; 0 IU vitamin a; 0 mg vitamin c; 0 mg calcium; 0 mg iron;

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