Peppermint Divinity


4 cups Granulated Sugar

1 cup Light Corn Syrup

3 Large Egg Whites

1½ teaspoon Peppermint Extract

½ cup Crushed Red Bird Peppermint Puffs or Sticks



  1. Oil a 9” by 9” pan and a spoon, set aside.
  2. Combine sugar and corn syrup in a medium saucepan with ¾ cup water and cook over medium heat until mixture reaches 260 degrees on a candy thermometer (about 20 minutes)
  3. Beat egg whites to stiff peaks in a large bowl using an electric mixer set on medium-high speed.
  4. Reduce speed to medium and slowly pour sugar mixture into egg whites.
  5. Add peppermint extract and continue to beat until mixture is very thick and fluffy (about 12 minutes).
  6. Immediately drop dollops of divinity batter onto oiled baking sheet and top with crushed peppermint candy.
  7. Let stand at room temperature until firm (about 2 hours).

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