Chocolate Mint Divinity
3 cups sugar
3/4 cup white corn syrup
3/4 cup water
3 egg whites
8-10 candy canes, crushed (approx 2/3 cup)
1 cup chocolate chips
Combine sugar, syrup, and water in heavy saucepan. Stir to dissolve sugar; bring to a boil then cover with a tight lid for a minute or two to wash down sugar crystals. Remove lid and cook to a medium hard ball stage (about 260 degrees).
While syrup is cooking, beat egg whites until soft peaks form. Do allow egg whites to stand after beating.
Remove syrup from heat. While continuing to beat whites, slowly pour hot syrup in a thin stream into egg whites. Continue to beat candy, occasionally scraping sides of bowl. Beat just until candy starts to lose its shine (test candy by dropping a spoonful onto a waxed paper – it should keep its mound and have soft peaks). Stir in crushed peppermint and the chocolate chips. Quickly drop spoonfuls of candy on waxed paper.
When cool, store candy in a single layer in a tightly covered container to mellow.
Divinity is considered the Grand Lady of candies – and it is one of my favorites. Recently Nancy Yearsley of Salt Lake, Utah, shared with me this delightful variation. It is a perfect chocolate lover’s treat. Nancy prefers semi-sweet chocolate chips. Recipe makes approximately 30 candies
* Due to the stiff nature of Divinity a heavy-duty freestanding electric mixer is best. Lighter weight hand mixers may not have the power necessary to handle the load and may burn out. If a hand mixer is used, remove beaters after adding syrup and continue the beating process by hand.
* Sugar absorbs moisture. Making this candy on a stormy or humid day may result in a limp sticky product.
For nutritional analysis, go to www.UtahDairyCouncil.com