- Line a 10x6x2-inch baking dish with foil, extending foil over edges of dish. Butter the foil; set dish aside.
- In a heavy 2-quart saucepan combine sugar, light 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 should take about 15 minutes.
- Remove saucepan from heat; remove candy thermometer from saucepan. In a large mixer bowl, immediately begin to beat egg whites with a sturdy, freestanding electric mixer on medium speed until stiff peaks form (tips stand straight).
- Gradually pour hot mixture in a thin stream (slightly less than 1/8-inch diameter) over egg whites, beating with an electric mixer on high speed and scraping sides of bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.)
- Add rum flavoring. Continue beating with electric mixer on high speed, scraping sides of 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.
- Immediately spread one-third of the candy into the prepared dish. Sprinkle with the chopped candied cherries. Quickly stir finely chopped pistachios or almonds and food coloring into the remaining candy. Immediately spread over cherry layer in baking dish. When candy is firm, use foil to lift it out of dish; cut into 1-inch squares. Store tightly covered. Makes 60 pieces.
From the Test Kitchen
Up to 3 days ahead prepare divinity. Store at room temperature in a tightly covered container.
Nutrition Facts (Spumoni Divinity)
- Per serving:
- 44 kcal ,
- 5 mg sodium ,
- 11 g carb.