Angelica is a native European herb whose stalks are candied in sugar syrup when
they are green. It is available at specialty food stores.
2 1/2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 egg whites, beaten until stiff but not dry
1 teaspoon vanilla
1 cup nuts, coarsely chopped
About 18 red candied cherries, halved
About 18 green candied cherries or pieces of angelica, chopped
In a saucepan, mix the sugar, corn syrup, salt and water. Clip a candy thermometer
to the side of the saucepan. Cook, stirring, until the sugar dissolves. Continue
cooking, without stirring, until it reaches the firm-ball stage (248 degrees
Beating constantly, pour about half of the syrup over the egg whites.
Cook the remainder of the syrup until it reaches the soft-crack stage (272
Add the cooked syrup to the egg-white syrup, beating until the mixture holds
Add the vanilla extract and the nuts.
Drop tablespoonsful onto sheets of wax paper.
Decorate the divinity with the red cherry halves and the chopped green cherries