BROWN SUGAR DIVINITY
Make and share this Brown Sugar Divinity recipe from Food.com.
Provided by internetnut
Categories Candy
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8-inch square pan; set aside. in a large saucepan, combine the sugares, water, corn syrup, and salt. Bring mixture to a boil, stirring constantly. Continue to boil, without stirring, about 15 minutes or until syrup reaches 265º on a candy thermomerter (hard-ball stage).
- Just before the sugar reaches temperature, whick the egg whites and cream of tarter 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 it's gloss, about 10 minutes. Stir in the vanilla and nuts. Press the mixture into the prepared pan; smothe the top with a greased rubber scraper or spoon. Let divinity set before cutting into pieces.
Nutrition Facts : Calories 456.1, Fat 12.8, SaturatedFat 1.2, Sodium 93.7, Carbohydrate 86.4, Fiber 1.3, Sugar 74.3, Protein 4.2
DIVINE DIVINITY FUDGE
Provided by Emeril Lagasse
Categories dessert
Time 25m
Yield about 24 pieces
Number Of Ingredients 6
Steps:
- Beat the egg whites with an electric mixer until stiff. Line a baking sheet with parchment or waxed paper. Put the sugar, corn syrup, and water in a medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to a boil and cook until the temperature reaches 260 degrees F on a candy thermometer, or the hard-ball stage, when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes. Remove from the heat. Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl. Add the vanilla, and continue beating on high just until the candy starts to lose its gloss, 5 to 6 minutes. When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself.
BROWN SUGAR DIVINITY
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.
BROWN SUGAR DIVINITY CANDY #1
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
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
DIVINITY
White divinity which I used to call divinity fudge. Absolutely divine! Store in an airtight container.
Provided by Cathy
Categories Desserts Candy Recipes Divinity Recipes
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 67.4 calories, Carbohydrate 14.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 5.2 mg, Sugar 12.4 g
DIVINITY FUDGE
My mother was known for her divinty and this recipe always came out perfectly. It melts in your mouth and is a holiday favorite. Also, this makes a great gift.
Provided by Melissa Spangler
Categories Candy
Time 35m
Yield 1 1/2 Pounds
Number Of Ingredients 7
Steps:
- Stir the first four ingredients together in a saucepan over low heat until the sugar is dissolved.
- Boil without stirring to 265 degrees on a candy thermometer or until a little mixture that is dropped in cold water forms a hard, almost brittle ball.
- Remove syrup from heat and slowly pour over stiffly beaten egg whites, while beating with a mixer until mixture loses its gloss and a small amount that is dropped from a spoon holds its shape.
- Fold in nuts and vanilla.
- Pour into a greased 9"x9"x2" pan or drop by spoonfuls onto waxed paper to cool.
- Store in tins.
SUPER EASY DIVINITY CANDY
I have tried to make divinity a lot, but it never turned out quite right. This recipe is easy to make and delicious!
Provided by Angel Wilkinson
Categories Candies
Time 50m
Number Of Ingredients 5
Steps:
- 1. Bring sugar, water, and salt to a rolling boil. Boil for only 2 minutes.
- 2. Place marshmallow cream in a larger bowl.
- 3. our hot mixture over cream and beat until mixture becomes dull. Be patient, it does take a while.
- 4. Add pecans.
- 5. Drop tablespoon fulls onto wax paper. Let cool fully and refrigerate. Or you also can pour the whole bowl out onto a cookie sheet covered with wax paper and break it apart once it is set up. Let cool. Refrigerate.
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