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Butterscotch-Chocolate Divinity - Christmas Recipe
Butterscotch-Chocolate Divinity
2 cups sugar
1/3 cup light corn syrup
1/3 cup water
2 egg whites
1/8 tsp. cream of tartar
1 tsp. vanilla
1/2 cup milk chocolate chips
1/2 cup butterscotch chips
1/2 cup chopped nuts
Line 2 or 3 baking sheets with buttered waxed paper; set aside. Combine sugar, corn syrup and water in heavy, medium saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down side of pan frequently with pastry brush dipped in hot water to remove sugar crystals. Add candy thermometer. Continue to cook until mixture reaches the hard-ball state (225 degrees F). Meanwhile, beat egg whites and cream of tartar with heavy-duty electric mixer until stiff but not dry. Slowly pour hot syrup into egg whites, beating constantly. Add vanilla; beat until candy forms soft peaks and starts to lose its gloss, Stir in both kinds of chips and nuts. Immediately drop tablespoonfuls of candy in mounds on prepared baking sheets. Store in refrigerator in airtight container between layers of waxed paper or freeze up to 3 months.
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