1. You need a good candy thermometer. (a Taylor, if you have it!)
2. Don't put a cold thermometer in boiling syrup, first warm it up in a little hot water.
3. If divinity becomes too stiff, mix in a few drops of water. (I didn't need to do this.)
4. The walnuts should be chopped fine. An old fashioned nut chopper is excellent!
5. The most important
ingredient is a SUNNY DAY. Do not make it if the sun is not out. The barometric pressure is right when the sun is out! Put first 5 ingredients into 1 1/2 quart saucepan. Stir over low heat to
dissolve sugar. Bring to boil (takes about 10 minutes). The syrup will be clear.
Wash sides of pan (use a pastry brush, dip it in a cup of warm water, shake off water, brush and wipe crystals
from sides of pan).
Cook without stirring to 248 degrees, about 10 minutes (I slowly turn up heat to get it to 248 degrees).
In the meantime, beat egg white to wobbly peaks.
Wash down the pouring side of the pan. Then pour the syrup gradually over beaten egg white. And beat with electric mixer to a THICK merigue. The mixture is still shiny.
Remove
beaters, add vanilla and continue beating with a long handle wood spoon until candy will break off the spoon in globs (its not ready when it still comes off in a stream). The glob is the answer!
Fold in walnuts and drop by teaspoon full onto wax paper. I use another teaspoon to push candy off the first spoon. It will be dull looking.
I tasted it after about 2 hours of setting. It was
very creamy! When cool, put another sheet of wax paper over them. Later (4-5 hours) put in a covered container.
