Brown Sugar Divinity Candy 1 Food

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BROWN SUGAR DIVINITY CANDY #1



Brown Sugar Divinity Candy #1 image

This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and...

Provided by Billie Neal

Categories     Candies

Number Of Ingredients 7

1 Tbsp white corn syrup
1 c white sugar
1 lb box light brown sugar
1 c water
2 egg whites, stiffly beaten
1 tsp vanilla
pecan halves

Steps:

  • 1. Boil syrup, sugars and water together until small amount froms hardball in cold water.
  • 2. Pour syrup over egg whites, beating constantly. Beat until firm. Stir in vanilla.
  • 3. Drop by teaspoonfuls onto waxed paper; top each piece with pecan half. Mrs. Ernest McAnally St. Andrew Church of God LWWB Panama City, Florida

DIVINITIES



Divinities image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Number Of Ingredients 0

Steps:

  • Mix 4 cups granulated sugar, 1 cup light corn syrup and 3/4 cup water in a saucepan, then cook over medium heat without stirring until 250 degrees on a candy thermometer. Beat 3 egg whites until firm; drizzle the hot syrup into the whites and beat until stiff. Stir in 1 teaspoon vanilla and 2 cups chopped hazelnuts or pecans. Shape into small balls with buttered hands, then roll in more chopped nuts and cool.

DIVINE DIVINITY



Divine Divinity image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 25 to 30 squares

Number Of Ingredients 5

2 1/2 cups sugar
3/4 cup corn syrup
1/4 cup water
2 egg whites
1/2 teaspoon peppermint extract, optional

Steps:

  • In a small heavy-bottomed pot dissolve the sugar in the corn syrup and water. Bring to a boil. Boil to thread stage (the candy thermometer should read between 223 to 234 degrees F). Brush down the inner wall of the pot with a heat-proof pastry brush and a small amount of water to prevent crystal formation.
  • In the meantime beat egg whites with mixer and whisk attachment until they hold stiff but not dry peaks. Pour 2/3 of the boiled syrup mixture in a thin stream over the beaten egg whites, whisking all the time on high speed. Put the remaining mixture back on the heat and cook to soft ball stage (the candy thermometer should read between 234 to 240 degrees F). Whisk into the egg white mixture with the mixer on high speed. Add extract. Continue whisking until mixture forms stiff peaks.
  • Pour into a buttered 9 by 13-inch pan. Let cool and cut. Store in an airtight container for chewier divinity or leave uncovered for a crispier texture.

BROWN SUGAR DIVINITY



Brown Sugar Divinity image

Provided by Deen Brothers

Categories     baking     dessert     sweets

Time 15m

Yield about 25 pieces

Number Of Ingredients 9

1 cup packed light brown sugar
1 cup granulated sugar
2⁄3 cup water
1⁄3 cup light corn syrup
1⁄8 teaspoon salt
2 egg whites
Pinch cream of tartar
1 teaspoon vanilla
1 cup chopped walnuts

Steps:

  • Grease an 8-inch square pan; set aside. In a large saucepan, combine the sugars, water, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Continue to boil, without stirring, about 15 minutes or until syrup reaches 265°F on a candy thermometer (hard-ball stage).
  • Just before the sugar reaches temperature, whisk the egg whites and cream of tartar with an electric mixer until soft peaks form (tips curl). With the mixer on medium speed, pour the hot syrup slowly down the inside of the bowl, avoiding the whisk. Continue to beat until the mixture loses its gloss, about 10 minutes. Stir in the vanilla and nuts. Press the mixture into the prepared pan; smooth the top with a greased rubber scraper or spoon. Let divinity set before cutting into pieces.

OLD-FASHIONED DIVINITY CANDY



Old-Fashioned Divinity Candy image

This is a soft white candy made with light corn syrup.

Provided by Lisa H.

Categories     Desserts     Candy Recipes     Divinity Recipes

Time 50m

Yield 18

Number Of Ingredients 6

2 cups white sugar
½ cup light corn syrup
½ cup hot water
¼ teaspoon salt
2 egg whites
1 teaspoon vanilla extract

Steps:

  • In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
  • Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
  • Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.

Nutrition Facts : Calories 114.3 calories, Carbohydrate 29.3 g, Protein 0.4 g, Sodium 44.3 mg, Sugar 24.7 g

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