Christmas Divinity Food

OLD-FASHIONED DIVINITY CANDY

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.

HOLIDAY DIVINITY

Steps:

• 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). Remove from the heat., Meanwhile, in a stand mixer, beat the egg whites until stiff peaks form. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the mixing bowl. Add vanilla and salt. Beat on high speed just until candy loses its gloss and holds its shape, about 10 minutes. Stir in nuts and fruit., Drop by teaspoonfuls onto waxed paper. Store in airtight containers.

DIVINITY, OLD FASHIONED CHRISTMAS CANDY

Steps:

• Bring sugar, corn syrup, salt and water to a boil.
• Cook to hard ball stage, (250-265°F) wiping any crystals from side of pan from time to time. This will take about 10-15 minute.
• While syrup is boiling, beat egg whites until they form stiff peaks.
• Very slowly pour a thin stream of syrup into the stiff egg whites keeping mixer at med high speed for as long as possible, reducing speed to med as mixture thickens. Add Vanilla.
• Continue beating until mixture is very thick and loses its gloss. This will take quite a while, maybe 15 min, so be patient. Stir in nuts with spoon. Drop by spoonfuls on greased cookie sheet. Allow to cool completely at room temperature.
• Store at room temperature for up to 1 week. Can be refrigerated.
• I have never tried to freeze divinity, it has never lasted long enough.

HOLIDAY DIVINITY

Steps:

• Spray a 9 1/2‐by‐12 1/2‐inch rimmed baking sheet (also called quarter‐sheet pan) with cooking spray. Line with parchment; spray parchment.
• In a saucepan, combine sugar, corn syrup, and 1 cup water. Bring to a boil, stirring, just until sugar has dissolved, then cook until syrup reaches 250°F (firm ball stage) on a candy thermometer.
• Meanwhile, in the bowl of a mixer fitted with the whisk attachment, starting on low speed and gradually increasing to high, beat egg whites with salt until stiff peaks form. If peaks form before syrup reaches 250°F, reduce speed and keep mixer running on low.
• Reduce speed to medium and add syrup in a slow, steady stream (taking care not to hit whisk or side of bowl). Add vanilla. Increase speed to high and continue to beat until mixture is very thick and begins to lose its gloss, 10 to 20 minutes. Fold in pecans and candied fruit. Scrape mixture into prepared pan, using hands sprayed with cooking spray to press in evenly.
• Let stand until fully set and dry on top, at least 8 hours. Transfer to a cutting board; cut into 3/4‐by‐3‐inch pieces. Store in a single layer on parchment‐lined baking sheets, wrapped in plastic, at room temperature up to 1 week.

GRANDMA'S DIVINITY

Steps:

• Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper., In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans., Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between sheets of waxed paper in an airtight container at room temperature.

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:

• Line a large baking sheet with parchment or wax paper. Set aside.
• In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff peaks form. Replace the whisk attachment for the paddle attachment and set aside.
• In a medium, heavy bottom saucepan, combine the sugar, corn syrup and water over medium heat. Stir frequently until the mixture comes to a boil. Place a candy thermometer onto the side of the pot and allow to boil without stirring until the mixture reaches 260°F (hard ball stage). This will take 10-15 minutes. The mixture will still be light in color.
• Remove the mixture from the heat and turn the mixer back onto high speed. Slowly pour in the hot candy mixture in a steady stream until all is added. Add in the vanilla. Allow this to mix on high for 6-8 minutes, until the mixture is thick and just loses its glossiness and holds its shape. If the mixture doesn't hold its shape when you pull the paddle attachment out, continue mixing until it does. You can also test this by scooping out a spoonful of the candy and placing it on the parchment paper. If it holds into a ball, it's ready.
• Using a wooden spoon or rubber spatula, hand-stir the chopped pecans into the mixture.
• Drop by heaping tablespoonful onto the lined baking sheet. You can spray your spoon or scoop with nonstick spray to help the mixture come off the spoon easier. Alternatively, you can line an 8×8 pan with parchment, coat it with nonstick spray and spread into the pan using an offset spatula.
• Allow the candy to set up completely before cutting and/or serving.

CHRISTMAS DIVINITY

Steps:

• 1. place the hard peperment candy in a food prosser and crush, and set aside.
• 2. combine sugar, water, corn syrup, and salt into a sauce pan, heat stirring occasionally, until sugar dissolves.
• 3. whip down sugar crystols from side of pan as necessary with a pastry brush dipped in water.
• 4. without stirring, boil syrup mixture until it reaches 265 degrees on a candy thermomether ( hard ball stage )
• 5. gradually beat egg whites until stiff peaks form, then gradually beat hot syurp into egg whites, add vanilla , tent with food coloring if desired. continue beating until candy hold it's shape and add crushed peperments.
• 6. drop by tablespoon onto wax paper , when firm store in air thght container.
• 7. NOTE: for white didinity do not add food coloring. in place of peperment candy , you can add chopped muts, or candy cherries.
• 8. TIP: have everything ready before you start as once the candy reaches 260 on the candy thermometer it will immediatley begine to harden.

CHRISTMAS DIVINITY

Steps:

• Line a baking sheet with waxed paper.
• In a large heavy saucepan, combine the sugar, corn syrup, and water and bring to a boil over moderately high heat, stirring constantly with a wooden spoon to dissolve sugar (Avoid splashing mixture onto side of the pan).
• Boil for 3 minutes.
• If using a candy thermometer, carefully clip to side of pan, making sure the bulb is immersed but not touching the bottom of the pan.
• Cook over moderate heat, without stirring, to 260° on candy thermometer, hard-ball stage (15 to 18 minutes), or, use this cold water test - using a spoon, drop a small amount of hot mixture into very cold, not icy, water them dip your fingers into the water and form the mixture into a ball. Remove the ball from the water; it should not flatten but can be deformed by pressure.
• Remove pan from heat; remove the thermometer from saucepan.
• In a large bowl, with very clean beaters and an electric mixer on medium to high, beat the egg whites until stiff peaks form. Slowly pour hot syrup mixture in a fine stream over egg whites, beating with electric mixer on high for 3 minutes and scraping the side of the bowl occasionally.
• Add the vanilla.
• Continue beating with the electric mixer on high just until candy starts to lose its gloss and holds soft peaks (5 to 6 minutes), scraping the side of the bowl occasionally. Stir in cherries and nuts.
• Working quickly, drop by teaspoonfuls onto waxed paper.
• If the divinity becomes too stiff, beat in very hot water, a few drops at a time, until it is a softer consistency.
• Cool completely. To store, cover tightly.
• TIPS:.
• Choose a dry day. Because sugar absorbs moisture from the air, divinity may never set up if you try to make it on a humid day.
• Start with room temperature egg whites. They heat up to a greater volume than cold egg whites.
• Use a heavy-duty, freestanding electric mixer. Beating divinity puts a strain on a mixer's motor. Portable mixers and lightweight, freestanding mixers may not have heavy enough motors.
• Follow the recipe directions carefully. Timing is important. Adding the hot syrup too quickly or not beating the candy mixture long enough can cause divinity to fail. Overbeating the divinity will cause it to set up before you can drop it into individual pieces.

EASY CHRISTMAS DIVINITY

Steps:

• Combine sugar, water, corn syrup and salt in a glass casserole dish. Cover with saran wrap and microwave on high for 5 minutes. Remove from microwave and take off saran wrap. Stir well and return to microwave uncovered. Cook on high for another 4 to 5 minutes until reaches hard ball stage when a little is dropped in cold water. Remove and cool about 4 minutes. Beat egg whites until stiff with mixer. Pour sugar mixture over egg whites beating constantly with mixer until mixture starts to lose its gloss and holds together. About 4 or 5 minutes. Stir in vanilla and nuts. Drop by teaspoonful onto wax paper. Makes about 25 pieces depending on size you make them. Enjoy!
• Note: To clean glass bowl you used in microwave soak in warm soapy water immediately after emptying sugar mixture.