Recipe: Caramel Divinity Roll

CARAMEL DIVINITY ROLL

FOR THE DIVINITY:
2 cups sugar
1/2 cup light corn syrup
1/2 cup water (for divinity)
2 egg whites
1/4 teaspoon salt
1/2 cup red and green candied cherries, finely chopped
FOR THE COATING:
6 ounces pecans, chopped
14 ounces caramels, unwrapped
1 tablespoon water (for caramels)

Butter a cookie sheet; set aside.

TO PREPARE THE DIVINITY:
Combine sugar, corn syrup and 1/2 cup water in a medium-size heavy saucepan. Heat quickly to boiling, stirring constantly. Wrap a fork with damp paper toweling; wipe the sugar crystals from the side of the pan as the mixture cooks.

Reduce to 260 degrees F on a candy thermometer. (A teaspoonful of syrup will form a hard ball when dropped in cold water.)

When syrup reaches 250 degrees F, beat egg whites and salt until they stand in firm peaks in a large bowl of electric mixer. Beating constantly, pour hot syrup VERY SLOWLY into egg whites. Continue beating until mixture is very stiff, and will hold marks of beater in mixtures (about 7 minutes).

Stir in candied fruits until well distributed. Turn out mixture onto buttered cookie sheet; divide in half; shape each half into a roll 2-inches wide and 8-inches long. Allow to dry on cookie sheet about 1 hour.

TO FINISH THE ROLLS:
Spread pecans on a large sheet of wax paper; set aside.

Melt caramels with 1 tablespoon water in the top of a double boiler, over hot water, stirring several times.

Working with one roll at a time, spread with caramel mixture; roll in pecans to coat well. Wrap each roll in foil or plastic; store at room temperature.

To serve, cut into slices, about 1/4-inch thick.

Makes 2 1/2 pounds or about 5 dozen slices
Source: Family Circle Magazine; November, 1972