Cherry Divinity Food

CHERRY DIVINITY

Steps:

• Place egg whites in the bowl of a large stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. baking pans with waxed paper., In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage)., Just before the temperature is reached, beat egg whites until foamy. Gradually beat in gelatin. Beat until stiff peaks form. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the bowl. Beat just until candy loses its gloss and holds its shape, about 5 minutes. Immediately stir in walnuts., Quickly drop by tablespoonfuls onto prepared pans. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.

DIVINE DIVINITY

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.

CHERRY DIVINITY

Steps:

• Grease an 11 1/2 x 7 1/2 in baking dish.
• Mix sugar, syrup, and water in a 2 quart glass measure.
• Microwave uncovered on high, stirring twice, 15- 17 minutes until sypur reaches hard ball stage (260 on instant- read thermometer or forms a hard ball when a small amount is dropped into very cold water).
• Meanwhile, beat egg whites in med-size bowl with an electric mixer until soft peaks form when beaters are lifted.
• Gradually add gelatin, beating until whites are stiff and glossy.
• While beating, constantly pour the hot syrup into the egg-white mixture and continue beating until mixture is very thick.
• Stir in walnuts and vanilla.
• Spread into prepared dish.
• Let stand at room temperature until completely cool and set, about 4 hours or overnight.
• Cut into 1 inch squares.
• Store in airtight container in a cool dry place.

CHERRY DIVINITY

Steps:

• Mix together the sugar, corn syrup and water.
• Boil to hard ball stage.
• Beat two egg whites and beat in the gelatin powder.
• Pour the hot syrup slowly over the beaten egg whites.
• Beat everything together.
• Add the chopped nuts and coconut.
• Pour into buttered pan.
• Cut into squares when cool.

DIVINITY

Steps:

• Divinity is sensitive to moisture and oil, so I always use metal pans, bowls, and spoons. I wipe all utensils and pans/bowls well with a mixture of 1 part vinegar/1 part water to remove all oil traces. Also- make sure your ingredients are all at room temperature, especially the egg whites.
• Prepare cookie sheet by buttering well or spraying with cooking oil.
• In large, heavy saucepan, combine sugar, Karo syrup, and water. Heat over medium flame, stirring constantly until sugar dissolves. Cover pot and cook for 3 minutes to allow sugar to wash down from sides of pan. Uncover and continue to cook, without stirring, until it reaches 250 degrees.
• While sugar is cooking, beat egg whites in large metal bowl with mixer until stiff peaks form. When sugar syrup reaches 250 degrees, pour 1/2 sugar syrup in thin stream over egg whites, beating constantly.
• Return remaining sugar syrup to heat, and cook until 270 degrees. Pour syrup over egg white mixture in a thin stream while beating constantly. Continue to beat at high speed until mixture is thick and shiny. Add vanilla or almond extract and beat well.
• Drop by spoonsful onto prepared pan. Immediately press pecan half or cherry half into top of each piece. Allow to cool and set, and store in air-tight container.
• NOTE- if you would like to color your divinity, you may add a few drops of food coloring with the vanilla extract. Be careful not to add more than 3 or 4 drops, it will thin the candy too much and cause it not to set.

CHERRY ANGEL FOOD CAKE WITH DIVINITY ICING

Steps:

• 1. Place oven rack in lowest position. Preheat oven to 325 degrees. Reserve 2 tablespoons of cherry juice and halve 6 cherries for icing; refrigerate. Add enough water to remaining cherry juice to make 1 1/4 cups. Chop the remaining cherries and drain; set aside.
• 2. In large metal or glass bowl, combine cake mix, liquid and almond extract. With electric mixer on low speed, beat 30 seconds; increase speed to medium and continue beating 1 minute. Fold in cherries. Pour batter into a 10" Angel Food Cake Pan. Bake for 47 minutes or until top is golden brown and cracks in cake are not sticky but very dry. Top should spring back when lightly touched. Immediately, turn pan upside down onto glass bottle or heatproof funnel. Let hang 1 hour or until cake is completely cool. Use a long metal spatula or knife to loosen sides of cake; remove from pan.
• 3. In large glass bowl, beat egg whites until soft peaks form. Place sugar, corn syrup, cherry juice and water in small sauce pan. Do not mix or stir. Cook on medium high heat. Bring to a boil and boil 2 minutes or until sugar syrup registers 240 degrees on candy thermometer. With mixer on high speed, beat the egg whites while slowly adding the syrup in a thin stream. Beat until mixture is thick and glossy. Add almond and vanilla extracts; just beat until blended. Immediately spread icing on cake before it sets up. Decorate with cherry halves.
• 4. Notes: Do not grease cake pan. The icing will be a light pink, add a few drops of red food coloring if you prefer a darker pink. Set out the egg whites about 30 minutes or an hour before using. Do not leave them out for an extended period of time.