Mix together margarine, corn syrup and 2 cups sugar in 3-quart saucepan. Cook over low heat, stirring constantly, until mixture comes to full boil. Stir in remaining sugar and vanilla. Remove from heat; stir until mixture holds shape. Pour into greased baking pan. Cool just enough to handle. Knead with lightly greased hands until smooth. (If candy hardens too much before kneading, work with spoon, then knead.) Knead in any desired flavoring and coloring. Shape into small patties, balls or use as filling for nuts, dates or apricots. Makes about 1⅓ pounds.
Divinity
| 2½ | cups sugar |
| ½ | cup Karo light corn syrup |
| ½ | cup water |
| ¼ | teaspoon salt |
| 2 | egg whites |
| 1 | teaspoon vanilla |
| 1 | cup coarsely chopped walnuts or pecans (optional) |
Mix together sugar, corn syrup, water and salt in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to boil. Reduce heat; cook without stirring until temperature reaches 248°F., or until a small amount of mixture dropped into very cold water forms a firm ball which does not flatten on removal from water. Just before temperature reaches 248°F., beat egg whites in large bowl until stiff but not dry. Beating constantly, on high speed of electric mixer, slowly pour about ½ the hot syrup over egg whites. Then cook remaining syrup to 272°F., or until a small amount separates into threads which are hard but not brittle when dropped into very cold water. Beating constantly, pour hot syrup over first mixture about 1 tablespoon at a time, beating well after each addition. Continue beating until mixture begins to lose its gloss and a small amount of mixture holds soft peak when dropped from spoon. (If mixture becomes too stiff for mixer, beat with wooden spoon.) Mix in vanilla and nuts. Drop by teaspoonfuls onto waxed paper. Makes 1¼ pounds or 48 pieces.
Candy Apples
| 8 | medium red apples |
| 8 | flat wooden skewers or spoons |
| 2 | cups sugar |
| 1 | cup Karo light corn syrup |
| ½ | cup water |
| ¼ | cup (1¾-ounce bottle) red cinnamon candies |
| 10 | drops red food coloring (optional) |
Wash and dry apples; remove stems and insert skewers into stem ends. Combine sugar, light corn syrup and water in heavy 2-quart saucepan. Stirring constantly, cook over medium heat until mixture boils and sugar is dissolved. Then cook, without stirring, until temperature reaches 250°F. or until small amount of syrup dropped into very cold water forms a ball which is hard enough to hold its shape, yet plastic. Add cinnamon candies and continue cooking to 285°F. or until small amount of syrup dropped into very cold water separates into threads which are hard, but not brittle. Remove from heat. Stir in red food coloring, if desired. Hold each apple by its skewer and quickly twirl in syrup, tilting pan to cover apple with syrup. Remove apple from syrup; allow excess to drip off, then twirl to spread syrup smoothly over apple. Place on lightly greased baking sheet to cool. Store in cool place. Makes 8 candy apples.