If you’ve read my book Movers and Shakers (a Guideposts mystery) you already know about Grandma Pearl. She’s a key player in the story, though all of the information about her is shared posthumously.
At the end of the book I shared a recipe that actually came from my own mother’s cookbook. It’s called Grandma Pearl’s Divinity, but it’s really Shirley Ann’s divinity. And I know my mama would be happy to proud to have it shared here, with you.
Grandma Pearl’s divinity is truly heavenly! This is one culinary confection that will leave your guests clamoring for more. Pillowy soft, these little puffs of Christmas magic will send you reeling back in time to the Christmases of yesteryear.
So, what are we waiting for? Let’s take a look at what you’ll need to make this delicious recipe!
Divinity Ingredients:
- ½ cup Karo corn syrup
- 2 cups sugar
- ½ cup water
- ¼ teaspoon salt
- 2 egg whites
- 1 teaspoon vanilla
- 1 cup chopped nuts
How to Make Grandma Pearl’s Divinity
Cook the first four ingredients to hard ball stage (260 degrees).
Beat egg whites separately. Slowly pour hot syrup into egg whites.
Continue beating until it holds its shape. Add vanilla and nuts if desired.
Scoop onto wax paper and allow to cool. Store in sealed, airtight container in cool, dark place with wax paper between each layer. (Refrigeration is acceptable but might cause condensation, an enemy of the meringue! Divinity can be frozen in Ziplock bags for up to one year.)
Before you leave, check out Movers and Shakers at ShopGuideposts.org!
If you’re interested in more recipes like this, check out my baking site: Out of the Box Baking!
