Pinwheel Divinity

Source: Ladies' Home Journal

Makes about 34 slices

Sifted powdered sugar
1 recipe Basic Divinity (recipe follows)
1/2 teaspoon peppermint extract
Few drops red food coloring

Lightly sprinkle two pastry cloths or waxed paper with sifted powdered sugar.

Prepare Basic Divinity as directed, except substitute 1/2 teaspoon peppermint extract for the vanilla and omit the nuts.

When candy holds its shape, turn half of the mixture onto the dusted pastry cloth or the waxed paper. Quickly roll candy into a 13-inch square. Tint the remaining candy with a few drops of red food coloring. Roll out remaining candy as directed above.

Invert one of the divinity squares over the other; press the squares together lightly. Quickly roll up jelly-roll style; press to seal edge. Cut the roll into 3/8-inch slices. Makes about 34 slices.

Make-Ahead Tip: Up to 3 days ahead prepare pinwheel divinity. Store at room temperature in a tightly covered container.

Nutritional Information
Nutritional facts per serving
calories: 70, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 9mg, carbohydrate: 18g, fiber: 0g, protein: 0g, vitamin C: 0%, calcium: 0%, iron: 0%
 

Basic Divinity

2-1/2 cups sugar
1/2 cup light-colored corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
1 or 2 drops food coloring (optional)
1/2 cup chopped candied fruit or nuts

In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue cooking, without stirring, until the thermometer registers 260 degree F, hard-ball stage (10 to 15 minutes).

Remove pan from heat; remove thermometer. In a large mixing bowl beat egg whites with a freestanding electric mixer on medium speed until stiff peaks form (tips stand straight). Gradually pour hot mixture in a thin stream over whites, beating on high speed about 3 minutes; scrape sides of bowl occasionally. Add vanilla and, if desired, food coloring. Continue beating on high just until candy starts to lose its gloss (5 to 6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounds on itself.

Drop a spoonful of candy mixture onto waxed paper. If it stays mounded, the mixture has been beaten sufficiently. If mixture flattens, beat 1/2 to 1 minute more; check again. If mixture is too stiff to spoon, beat in a few drops hot water till candy is a softer consistency. Immediately stir in fruit or nuts. Quickly drop remaining mixture onto waxed paper. Store tightly covered. Makes about 40 pieces.