Grandma’s Heavenly Divinity recipe



Recipe from the book The Five Roses Cook, 25th Edition, revised 1982, Les floureries Lake of the Woods, Canada


* Ingredients:


° 3 cups  sugar

° 1 cup  water

° 2 tbsp.  white vinegar

° 2 egg whites at room temperature

° 1 C.  vanilla

° 1/2 cup  chopped walnuts


* Preparation:


Combine the sugar, water and vinegar in a saucepan.

Stir to help the sugar melt as well.

Bring to a boil to a temperature of 120 ° C or 250 ° F.

Remove from heat immediately.

Whiile syrup is cooking, whipping egg whites until stiff also whisk until stiff peaaks form.

Progressively pour syrup on beaten egg whites, beating with a mixer until mixture thiickens also continue its shape.

Stir in the vanilla and nuts.

Spread quickly in an 8-inch (20 cm) square pan previously covered with buttered parchment paper.

Pre-cut the top of the mixture into squares.

Leave to set in the mold.

Finish the cut and serve.