Orange Cream Divinity

Yields approximately 4 dozen pieces

4 cups granulated sugar 

1 cup light corn syrup

1 cup light whipping cream

4 egg whites

1 tablespoon pure orange extract

2 tablespoons orange zest

¼ teaspoon salt

 

1. In a bowl, beat egg whites with an electric mixer until soft peaks begin to form.
2. In a heavy saucepan, combine sugar, corn syrup, cream, and salt. Place over medium heat, stirring constantly with a wooden spoon, until sugar dissolves. Bring to a boil.
3. Continue cooking, without stirring, until mixture reaches hard ball stage (approximately 250° - 266° F on a candy thermometer - see TABLE 4. COOKING WITH SUGAR under Conversion Tables & more).
4. Remove from heat. Slowly drizzle syrup down side of bowl of beaten egg whites, beating continuously until mixture is thick and creamy. Stir in orange extract and zest.
5. Quickly drop tablespoonfuls of mixture onto greased sheet pans or sheet pans lined with greased parchment or wax paper. (Note: If mixture starts to harden in bowl, add a teaspoon of hot water to soften).
6. Cool until firm. Serving suggestions: Place candy in a decorative tin, or wrap in colorful cellophane and tie with a bow - makes a great gift!