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You Asked For It: Serving up divinity along with memories
By ANNE LONG Seafoam and divinity are two confections that date way, way back. They are not easy to make, but the results are well worth the effort when everything comes together. A word of warning however. It is best to make these sweets when the humidity is low. We know that doesn't happen often, so be ready to cook. Nancy Barlow sent a copy of the recipe from a cookbook published in 1953. The illustrations bring back memories. The recipe includes the information that divinity and seafoam are essentially the same except that seafoam is made with dark Karo syrup. Judy Combs loves to make candy and has some wonderful recipes. Judy shares her twice-cooked divinity recipe and adds that is a little more trouble, but is a fail-proof way to make great fluffy candy. If you like divinity, you'll love Doris Miller's chocolate divinity. The recipe from the Pittsburgh Press came to Florida with her almost 30 years ago and must be at least 10 years older than that. Paul Flury sends a recipe for hoe cakes that includes this information: "Hoe cakes, so named because they were originally cooked on the end of hoes over an open fire, date back to colonial days and are one of the few recipes shared by both North and South. The main difference is that while most parts of the country no longer prepare these pancakelike morsels, they are still very popular in the South. They're remarkably quick to fix, as they call for only three ingredients: Cornmeal, salt and water." The hoe cake recipe from Alisia Wells differs only in that it is made with five ingredients. Her Ozark hoe cakes include baking powder and melted fat and are equally easy to prepare. * * * For: Billie Kay Piatt of Pinellas Park. From: Nancy Barlow of Seminole. Recipe: Divinity and Seafoam, from Today's Woman Candy Cook Book, published in 1953. "An old party favorite during the early part of this century, here are two forms of an easy-to-make candy." Divinity and Seafoam
Combine sugar, corn syrup, water and vinegar in a covered pot. Cook for about 5 minutes, then remove cover and cook to 260 or 265 degrees on candy thermometer. Cool slightly, then pour over the beaten egg whites. Beat vigorously until very stiff, then allow to cool, stirring occasionally, until mixture is about 100 degrees. Add vanilla and nuts and drop from buttered teaspoon onto waxed paper or buttered cookie sheets. To make seafoam, substitute dark Karo Syrup. Other ingredients and procedures are identical. Makes about 5 dozen pieces. * * * From: Judy Combs of Dunedin. Recipe: Twice-Cooked Divinity. Twice-Cooked Divinity
In a heavy saucepan, combine sugar, syrup, water and salt; stir until dissolved. Bring to a boil and boil until a medium-ball stage is reached (240 degrees on a candy thermometer). When the mixture reaches the medium-ball stage, slowly pour one-third of the cooked mixture over the stiffly beaten egg whites, beating constantly with the electric mixer on high speed. (Do not beat the egg whites in a plastic bowl. Use glass bowl if possible.) Return remaining syrup to the heat and cook again to a very hard ball stage (265 degrees). If using the water-test method, add several drops of syrup to a small bowl of cool water. The syrup will form a firm ribbon that bends when lifted from the water. Slowly pour the remaining syrup into the candy mixture, beating constantly. Add vanilla. When the candy mixture holds its shape, drop by teaspoon onto a lightly greased cookie sheet or waxed paper. Swirl each piece to a peak. Chopped nuts may be added to the divinity for added variety. Judy prefers old-fashioned hickory nuts or black walnut pieces. Most people use chopped pecans or just garnish with a pecan half. When completely cooled, store in a covered plastic container. * * * From: Doris Miller of St. Petersburg. Recipe: Chocolate Divinity from the Pittsburgh Press about 40 years ago. Chocolate Divinity
In a medium-sized saucepan (about 2 quarts), mix together the sugar, corn syrup, water and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat; cook without stirring to 248 degrees (on a candy thermometer) or until 1 teaspoon of the syrup dropped into 1 cup ice-cold water forms a firm ball that does not flatten. Just before syrup reaches 248 degrees, beat egg whites until stiff but not dry. Pour about one-half of the syrup very slowly over the beaten egg whites, beating constantly until blended. Meanwhile, cook the remainder of the syrup to 272 degrees or until 1 teaspoon dropped into 1 cup ice-cold water separates into threads that are hard but not brittle. Add syrup, about 1 tablespoon at a time, to the first mixture, beating well after each addition and using either a wooden spoon or an electric mixer. If mixture becomes too thick for mixer, continue beating with a wooden spoon. Continue beating 5 minutes after last addition of syrup. Add melted chocolate and vanilla. Beat until mixture begins to lose its gloss and holds its shape when dropped from a spoon, about 5 minutes more. If nuts are used, mix them in at the end of this beating period. Drop by teaspoonfuls onto waxed paper. Makes about 11/4 pounds. Snowy divinity: Omit chocolate; after last addition of syrup, continue beating until mixture holds shape. * * * From: Paul Flury of Hudson. For: Ed Hinman, also of Hudson. Recipe: Hoe Cakes, from Miss Mary's Down-Home Cooking by Diana Dalsass, 1984. Hoe Cakes
Stir together the cornmeal and salt; then stir in water. Heat a griddle or large skillet and oil it lightly. Drop the batter by tablespoons onto the skillet. Cook until browned on one side. Turn and brown the other side. Serve immediately, spread with butter. Recipe requestsDoris Miller of St. Petersburg is looking for the recipe for carrot cake made with a box of spice-cake mix. Ruth Estes of Palm Harbor thinks the chicken breasts with a sweet pecan glaze that are served at Bon Appetit in Dunedin are delicious. Any chance of getting the recipe? - You Asked for It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter.
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From the Times Taste section From the features wire |
