This entry is a placeholder until I can try again when it’s not so humid. Apparently, that is an important step that wasn’t included in this recipe by Bev Hoots from The Woodland Chapel Cookbook, printed sometime after 1988 — probably because “most people” already know this. Now, I’m telling you so you can be part of this “in” crowd without making unholy blobs like I did!

On a dry day, without any trace of moisture in the air, it’s possible to make fluffy, soft little divinity that are similar to marshmallows but dissolve in your mouth. If you do end up with blobs of white goo like you see in the photo above, let them dry out for two days between sheets of wax paper and they will start to get the right consistency. Or, scrape the wet blobs onto graham crackers and add some chocolate for a quick s’more. 

2 1/2 c. sugar
1/2 c. white corn syrup
2/3 c. water
2 egg whites

Cook the sugar, corn syrup, and water until it reaches the soft ball temperature (234-240F). 

Meanwhile, beat the egg whites.

Pour half of the mixture over the egg whites. Keep cooking the other half until it forms the hard ball stage (250-266F).

Pour on the egg whites and beat until stiff enough to drop from a spoon on waxed paper.