[Illustration: BAKER'S CHOCOLATE "DIVINITY."]
1-1/2 cups of brown sugar,
1 cup of maple syrup,
1/2 a cup of glucose pure corn syrup,
1/2 a cup of water,
1/4 a teaspoonful of salt,
The whites of 2 eggs,
1 cup of nut meats, chopped fine,
2 squares of Baker's Chocolate, broken in pieces.
Let the sugar, syrup, glucose and water stand on the back of the range,
stirring occasionally, until the sugar is melted, then cover and let
boil five minutes. Remove the cover and let boil to soft crack, 287° F.,
or, until when tested in water a ball that rattles in the cup will be
formed. Add the salt and chocolate and beat over the fire, until the
chocolate is melted, then pour in a fine stream onto the whites of eggs,
beaten dry, beating constantly meanwhile; add the nuts and pour into a
pan lined with waxed paper. In about fifteen minutes lift the candy from
the pan (by the ends of the paper left for the purpose) and cut it into
small oblongs or squares. The candy must be stirred constantly during
the last of the cooking. In cooking without a thermometer one is liable
to remove the candy from the fire too soon--if this happens, return, egg
whites and all, to the saucepan, set this into a dish of boiling water
and stir constantly until the mixture thickens, then pour into the pan
lined with paper. On no account let even a few drops of water boil into
the candy.