Divinity

Sometimes called the candy from heaven, divinity is nothing more that candied meringue. The stiffer the egg whites are beaten the lighter and fluffier the divinity.

2 cups sugar
1/2 cup white corn syrup
1/2 cup boiling water
2 egg whites, beaten
1 tsp vanilla extract
Cherries and/or nuts are optional

Beat egg whites until stiff (will make a peak). In a 2 quart saucepan combine sugar, corn syrup and water. Cook over moderate heat until it spins a thread when dropped from a spoon. (Under cooking the syrup mixture is the most common cause of failure in cooking divinity.) gradually add to the beaten egg whites, beating all the while. Add vanilla and beat until candy loses its floss and stands in peaks. Drop by teaspoons onto waxed paper.

Note: The divinity can be topped with cherries or pecans after dropping, but for full flavor chop fruit and nuts and add stir into candy after candy peaks.

Do not make divinity on a rainy day - it will not set.

Rushing the process of making divinity will result in great disappointment.

Ice Box Fruitcake

Grandmother's favorite Christmas cake - and everyone else's too! Not too sweet, tasty and easy to make.

1 1 lb box of graham crackers or 1 13.5oz box of graham crumbs
1 can Eagle Brand Milk
1 box Dark raisins
1 jar Maraschino cherries, drained
2 cups Chopped pecans

In a large mixing bowl, crush Graham Crackers into crumbs, add Eagle Brand Milk, raisins, cherries, and pecans. Mix thoroughly. Press mixture into loaf dish or pan and refrigerate for 4 hours. Cut and serve.