When I was a child, my mom baked gumdrop cookies over the holidays to take to my grandparents. Riding in the backseat of our family station wagon, my brother and I discovered the cookie tin. As we held our cookies up to the light, we marveled at how the gumdrops transformed into colorful jewels. By the time we reached Georgia, the tin was a bit lighter, but fortunately our grandmother had a delicious batch of divinity waiting for us. Influenced by these two childhood treats, I created Divinity Gems, a light confection, studded with fruit jelly slices, and enrobed in dark chocolate. Hint: After making this candy, hide the tin!

Step 1: Ingredients

2/3 cup light corn syrup

2 2/3 cup granulated sugar

1/2 cup water

2 egg whites (from large eggs)

1 teaspoon pure vanilla extract

2 cups fruit jelly slices, snipped into pieces

1 bag dark chocolate melting wafers (dipping chocolate)

Step 2: Utensils

saucepan
spoon
candy thermometer
9 inch x 9 inch baking pan
parchment paper
non-stick cooking spray
cereal bowl
measuring cup
measuring spoon
rubber spatula
metal spatula
electric mixer with whip attachment and bowl
kitchen scissors
glass of ice water
knife
small microwavable bowl or mug
waxed paper
air-tight storage container

Step 3:

Line a 9 inch x 9 inch baking pan with parchment paper.

Spray sides and bottom of baking pan with non-stick cooking spray.

Step 4:

Using kitchen scissors, snip fruit jelly slices into small pieces.

Tip: Dip kitchen scissors frequently in ice water to prevent sticking.

Step 5:

Put light corn syrup, sugar, and water into a saucepan.

Using a spoon, stir occasionally over medium heat until sugar is dissolved and mixture begins to boil.

Step 6:

Using a candy thermometer, cook without stirring until syrup reaches 260 degrees F (hard-ball stage).

Step 7:

While the syrup is cooking, put egg whites in mixer bowl and beat until the egg whites become stiff.

Step 8:

Very slowly pour a thin thread of hot syrup onto the egg whites while continuing to beat the mixture. Allow one to two minutes to do this step. (If syrup is added too quickly, it will cook the egg whites.)

Add vanilla.

Step 9:

Continue beating the mixture on high until it becomes thick and has a dull finish (approximately five minutes). Hint: If you drop a spoonful of the mixture on waxed paper and it holds its shape, then the candy is ready. If not, continue mixing until it loses its glossy shine and thickens up.

Step 10:

Add the fruit jelly slice pieces into the mixture.

Step 11:

Quickly put the mixture into parchment lined baking pan, coated with non-stick cooking spray.

Smooth with metal spatula coated with cooking spray until mixture is evenly distributed.

Step 12:

When mixture is cool, cut into 1 1/4 inch squares.

Step 13:

Put chocolate melting wafers (dipping chocolate) into a microwavable bowl and microwave for 30 seconds. Take the bowl out of microwave and stir. If the chocolate isn't quite melted, microwave for 5 more seconds, stir, and repeat 5 more seconds (if necessary) until chocolate is smooth. Be very careful not to burn chocolate.

Dip each candy square diagonally into dark chocolate and put on waxed paper to harden.