Homemade Mint Divinity
For a smaller sized treat, use 2 teaspoons instead of tablespoons.
Ingredients
- 2 lg egg whites
- 2 1/4 cups granulated sugar
- 1/2 cup + 1 tsp water
- 1 pkg Mariposa Farms Fresh Mint rinse before using
- 1/2 cup light corn syrup
- 1/8 tsp salt
- 1/2 cup chopped nuts your choice; almonds, walnuts or pecans
- 1 tsp vanilla extract
Instructions
- Line a large baking sheet with parchment paper and set it aside.
- In a large saucepan heat the water to a simmer and add the mint, taking a spoon to bruise the mint to help release the flavor, cover and set aside for 10-15 minutes. Remove the mint by pouring it through a strainer. Put the mint water back into the large pan and add the sugar, corn syrup and salt.
- Cook on medium high heat, stirring occasionally, usually about 8-10 minutes or until the temperature reaches 260 degrees F. on a candy thermometer. Just before the mixture gets to the desired temperature, beat the egg whites on high using an electric mixer or a good stand mixer until peaks form.
- Remove the boiling candy from the heat, with the mixer on high speed, stream in the hot mint candy mixture REALLY SLOWLY! This should take you at least 2 minutes or more to pour all of the mint mixture into the egg whites.
- Continue beating the mixture on high until it's not glossy and it holds its shape. This should take it between 6-10 minutes, a lot depends on the mixer. Stir in the nuts and the vanilla.
- Butter two tablespoons so the candy doesn't stick to them, you'll need to work quickly, drop by spoonfuls onto the parchment paper lined baking sheet. When you drop it off the spoon, twist the spoon to create a swirl on top of the drop of candy so it looks similar to the top of a soft serve ice cream cone.
- Allow the candy to set at room temperature until its dry to the touch. The time it takes depends of the amount of humidity in your home. When its set and dry to the touch and not sticky, place in an air tight container.
- It will store for up to 5 days at room temperature.