Pink Memories

Ever since I can remember, my mother made Divinity. She called it Divinity Fudge, while others in the family called it Divinity Candy or just Divinity. It was strictly white with little flavor other than that of sweetened meringue. But while I was growing up, that was enough. We didn’t have our choice of candies at the drop of a dime during my adolescence, so any sweet treat was a delight.
As many of you now know, I strongly advocate Breast Cancer Awareness and I am happy to be at the Susan G. Komen’s beck-and-call when it comes to publicizing awareness, hence my pink chef’s coat. Every year during the Holidays, I tenderly think of my mother, and the sad struggle she must have lived with, not only because of the physical pain of her breast cancer, but the emotional toil of knowing she wouldn’t be there for her children, as they aged, learned and grew. Thinking of your children living their lives without your physical presence must be a trial that seems to know no resolve.

Even though our smiles are quick to produce while thinking of how she made these confections and the smile she had when watching us devour them, it just as quickly fades when we look up and don’t see her there. Even now, I would give the world to take a bite, move my eyes to the left or to the right and tell Mom, “thanks”.
So with a warm embrace and nostalgic memories, here are two Yanked recipes for Divinity in honor of those struggling. I invite all those to make these confections in honor of breast cancer awareness and the memories of those who have and continue to struggle.
I am going to give you two recipes, one for the children to enjoy and one for the adults. Since I changed the original divinity recipe to make it easier for everyone to make them, and in honor of these memories, let’s call them…..

Holiday Memories
Gives you 25 Memories

3 egg whites
1/8 t. salt
4 T. raspberry or strawberry gelatin
3/4 c. sugar
1/2 t. apple cider vinegar
2 peppermint bars or canes, crushed
:

Preheat oven to 250 degrees F. Beat egg whites with salt until soft peaks form. Add gelatin, vinegar and sugar and continue beating until stiff peaks form. By hand, gently mix in the crushed peppermints. Spoon or pipe into small circular mounds on a cookie sheet covered in parchment paper. I used a baggy with the corner cut out. Bake at 225 degrees for 60 minutes, turn oven off and allow to sit for an additional 20 minutes. Remove from oven and allow cookies to cool completely.

Cranberry Memories

Gives you 25 Memories

3 egg whites
1/2 t. apple cider vinegar
1/8 t. salt
3/4 c. sugar
1 c. dried cranberries, chopped
3-4 drops red food coloring

Preheat the oven to 225 degrees F. Line cookie sheets with aluminum foil or parchment paper.
In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Add 3 drops red food coloring and beat a few seconds longer, or until it is all pink. You may need to add a drop more. Fold in the chopped cranberries. Drop by heaping teaspoonfuls, or use a piping bag or a baggies with the corner cut out, one inch apart onto the prepared cookie sheets. Bake for 60 minutes in oven, turn off heat and let sit in oven 20 minutes. Cool on baking sheets.

Let’s remember our loved ones and remember that the cure is near. Make your own Memories.