Candied cherries add a festive, holiday flair to this fluffy, meringue-based candy. Be sure you make divinity on a relatively dry day. If the humidity level is high (above 60 percent), the sugar in the candy will absorb moisture from the air, and the divinity will not hold its shape.
2 1/2 cups granulated sugar
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1/2 cup chopped candied cherries
1 teaspoon vanilla extract
- Combine first 4 ingredients in a heavy 3-quart saucepan; stir well. Cook over low heat, stirring constantly, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches hard ball stage or until candy thermometer register 260°F (125°C). Remove from heat.
- Beat egg whites in a large mixing bowl at high speed of an electric mixer until stiff peaks form. Pour hot sugar mixture in a very thin stream over beaten egg white while beating constantly at high speed until mixture holds its shape (5 to 8 minutes). Quickly fold in candied cherries and vanilla.
- Drop mixture by rounded teaspoonfuls onto a sheet of wax paper. Cool completely.
Makes about 1 1/4 pounds.