Here's a recipe for one of Bea Foix's blue ribbon winners.

Party Pink Divinity
From the kitchen of: Bea Foix

3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/4 tsp. salt
2 egg whites
1/2 of 3-oz. pkg of cherry-flavored gelatin
1 tsp. vanilla
1 cup chopped nuts
3/4 cup coconut, tinted pink (see instructions below)

Combine sugar, corn syrup, water, vanilla and salt in a buttered, heavy two-quart saucepan. Cook over medium heat, stirring constantly until mixture boils. Then cook without stirring to "hard ball stage" (250 degrees). Remove from heat.

In a large bowl, beat egg whites while gradually adding gelatin. Beat until stiff peaks form. Gradually add the syrup mixture to the egg whites, beating constantly at high speed. Continue beating until the mixture begins to lose its gloss. Stir in the chopped nuts.

Drop from a teaspoon onto wax paper. Sprinkle with tinted coconut.

To make tinted coconut: Put the coconut into a jar with a few drops of red food coloring and shake well.

Makes about 48 pieces of divinity - about 2 pounds of candy.

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