Basic Divinity Food

DIVINITY

Steps:

• Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
• Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
• Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.

DIVINITY CANDY

Steps:

• Butter a 9x9-inch pan and line with a parchment paper sling for ease of removal. Butter the parchment paper as well; set aside.
• Combine sugar, water, and corn syrup in a heavy saucepan over medium heat. Continue cooking this mixture until the syrup reaches the firm ball stage, about 250° to 265°F on a candy thermometer. (It should be firm to the touch but still able to be flattened slightly when a small ball of syrup is dropped in cold water.)
• While syrup is cooking, beat egg whites with salt until stiff.
• Gradually add half the syrup to the egg whites, beating constantly.
• Return the remaining syrup to the stove until boiling again, then gradually beat the remainder into the egg whites until dry (no longer shiny).
• Beat in the vanilla just until combined.
• Pour into prepared pan and allow to cool. Cut into squares when firm with a sharp, thin-bladed knife sprayed with cooking spray to make clean cuts.

BASIC DIVINITY

Steps:

• NOTE: TO PREWARM A CANDY THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE PAN OF COLD WATER AND BRING IT TO A BOIL.
• LET IT SIMMER UNTIL YOU NEED THE THERMOMETER.
• Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water.
• To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper.
• For squares, use a greased and wax paper-lined 8 X 8-inch pan.
• Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid.
• Dissolve the sugar, stirring constantly with a wooden spoon over low heat.
• Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan.
• Increase the heat to medium and bring to a boil.
• OPTIONAL: Cover pan with a square of wax paper and lid, pushing down firmly.
• Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over.To double-check, remove lid, leaving the wax paper in place.)
• Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath.
• Introduce the prewarmed thermometer.
• No need to stir.
• Beat the egg whites until stiff but not dry.
• If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites.
• Otherwise, do it now when the thermometer registers 240 Degrees F. (115.5 C.).
• Test the syrup when the thermometer registers 246 degrees F. (119 C.).
• Continue testing until it reach the firm-ball stage, 246 to 260 degrees F. (119 to 126.5 C.).
• Syrup will be hard to scrape up in ice water.
• It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure.
• Return the thermometer to the hot water bath to soak clean.
• Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed.
• Tilt the syrup pan to get the last drop but do not scrape the pan.
• Once the syrup is completely incorporated, change to a flat whip if you have one.
• Have patience and continue beating.
• The amount of time you spend mixing depends on the power of your mixer.
• If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes.
• With less powerful ones, it can take up to 20 minutes.
• The important thing is to beat at the highest speed of your mixer.
• Also if it is a hot and humid day, it will take longer also.
• Test the divinity.
• The first and most important test occurs when you lift the beaters.
• If the candy falls back in ribbons that immediately merge back into the batter, it isn't done.
• Eventually, a stationary column will form between the beaters and the bowl.
• Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak.
• If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand.
• Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon.
• Drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan.
• Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner.
• A neat trick is to put the candy into a pastry bag and pipe onto the wax paper.
• If you spread it in the pan, you will have to wait up to 24 hours before it is ready.
• But you maybe one of those that think it is better when it is 24 hours old.
• Score and cut into squares.
• Store in an airtight container at room temperature or in a refrigerator.
• Recipe CANNOT be doubled; it can be frozen but not for extended periods of time.

BASIC DIVINITY CANDY

Steps:

• Gather the ingredients.
• In a medium saucepan over medium-high heat, bring sugar, salt, corn syrup, and water to a boil, stirring constantly until sugar is dissolved.
• Set candy thermometer in place and continue cooking over medium-low heat, but DO NOT STIR (or else the candy can have a granular texture), until the temperature reaches 266 F.
• Meanwhile, when the temperature reaches 260 F, beat the egg whites with an electric mixer at high speed, until stiff peaks form. When the syrup reaches 266 F, pour the hot syrup slowly into the egg whites while beating constantly with the electric mixer.
• Beat for about 2 to 3 minutes until the mixture is no longer glossy. Add vanilla and turn to low speed.
• Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point.
• Stir in pecans or chopped candied cherries with a wooden spoon.
• Using two lightly buttered teaspoons, drop portions onto waxed paper using one spoon to push the candy off the other spoon in a twirling motion. They should look like mounded bits of fluff. Work as quickly as possible. If the mixture gets too thick to work with, add a few drops of water.
• Let stand until dry and enjoy! Store in tightly covered containers at room temperature for up to two weeks.