Divinity

2 2/3 cups granulated sugar

2/3 cup light corn syrup

1/2 cup water

2 egg whites

1 tsp vanilla

2/3 cup coarsely chopped nuts

1. Cook sugar, corn syrup and water (use 1 tbsp less water on humid days) in 2 quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking without stirring to 260ºF on candy thermometer or until a small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.

2. Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring the hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results use electric stand mixer, not a portable handled mixture since beating time is about 10 minutes and mixture is thick). Add Vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer). Gently stir in nuts.

3. Drop mixture from buttered spoon onto waxed paper. Let stand at room temp at least 12 hours, turning candies over once, until the candies feel firm. Store in airtight container.

Makes 4 dozen.

Can also substitute other flavorings for the vanilla.

**CAUTION** THE SUGAR SYRUP WILL BE HOT ENOUGH TO CAUSE SERIOUS BURNS. USE EXTREME CARE WHEN POURING THE SYRUP INTO THE EGG WHITES.

Raspberry Coconut Zingers

Raspberry Zingers

Ingredients:
1-Yellow box cake mix
3 T. water
2 1/4 cup fresh/frozen raspberries
7 oz. jar of Marshmellow creme
1/3 cup sugar
9 oz. frozen whipped topping thawed
2 T. fresh lemon juice
1/2 t. vanilla
2 T cornstarch
14 oz. desiccated coconut (dehyrated & finely chopped.


Step 1:

Bake yellow cake according to directions for cupcakes; using paper liners to bake them in your cupcake pan and let cool.

Step 2:

Put 2 1/4 cups raspberries into small saucepan; add 1/3 cup sugar, 2 T. cornstarch, 2 T. lemon juice, 3 T. water. Cook until well blended and thick; set aside.

Step 3:

Mix 1 jar marshmallow creme and 1 cup (or up to a ½ cup more for creamier center) whipped topping, 1/2 tsp vanilla; mix well. Use a decorator bag or freezer bag and attach a cake decorator tip to it then fill with the cream mixture. Insert tip into the top of the cupcake and fill. –Helpful hint to ensure equal amounts of crème take the handle of a wooden spoon and create the hole to fill up.

Step 4:

Take 1/2 cup of raspberry mixture at a time and heat up until very warm to make is spread easier on the cupcakes. Turn cupcake up-side down to frost with the raspberry mixture and then sprinkle the coconut on the top and sides. You may want to press gently to help the coconut to adhere; repeat until all cupcake are completed. You can then take the extra marshmallow filling and using a star decorating tip add a little rosette to the top on each cupcake.