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December 26, 2010

The first review, by TXLadyBug, was spot on. I followed the recipe as given by Kimberly, but I removed the syrup from the heat at 255 to prevent it from overheating. I used an old trick from my coffee-slinging days to make sure the syrup poured in a slow, thin stream. Hold a tablespoon, concave side facing the eggwhites at about a 45 degree angle, and pour the syrup over the back. This helps regulate the flow and makes it much easier to keep the syrup from accidentally pouring on the mixer. It is really important to pour the syrup in as thin a stream as possible to achieve a smooth, fluffy texture. I also recommend stopping after about 8 minutes of mixing to scrape the bottom and sides of the bowl. My heavy-duty mixer does not incorporate these areas well and after scraping them, I needed to mix for about 8 more minutes. I would also like to note the humidity at the time, which was 20%. I have watched my grandmother make divinity every Christmas since I was a toddler, and helped her to make it when I was older, but had never made it myself. Sadly, this year will be my last Christmas with my grammy and she was sad that she is too ill to make the divinity, so I made it for her. She pronounced it exquisite and accused me of stealing her recipe :-) Thank you for posting this recipe!

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