Let’s Cook Microwave
Penny Ashton - 1990
makes 60 drops.

4 C. glass measure

  NEVER FAIL DIVINITY   Use electric mixer, preferably with stand.   3egg whites>Beat until stiff.   2CSugar>Combine in 4 C. glass measure. Microwave 7-9 min. to 234°-240° (soft ball) stirring once or twice. ½Cwater 2TLight Corn Syrup   Remove C. Syrup and add to egg whites, slowly, beating continually at medium speed. Continue cooking remaining syrup to 250°-266° (hard ball) stirring once or twice. Slowly add to egg whites, beating at medium speed. When all syrup is added, continue beating for 12-15 minutes until it turns dull.   1CNuts>Remove beaters, fold in food coloring (optional) and nuts. Food Coloring (optional)   Spoon onto waxed paper. When set, store in covered container.   CAUTION:Use Pot Holders & Extreme Care. Syrups get blazing hot, be very careful, especially with children under foot.   A candy thermometer is useful. Don’t put it in microwave. Remove the syrup from the oven to measure temperature.