Crème Divinity Food

GELATIN DIVINITY

Steps:

• Butter a 9x13 inch glass baking dish, and set aside. Combine the sugar, corn syrup, and water in a saucepan over medium-high heat. Stir just to blend, then bring to a boil. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Meanwhile, whip egg whites with an electric mixer until foamy. Sprinkle in the gelatin powder, and continue whipping until peaks form when the beaters are turned off and lifted.
• When the syrup reaches temperature, pour in a thin stream into the egg white mixture, mixing constantly on low speed. Increase to high speed once the syrup is in, and whip until the candy is stiff and loses its gloss. Fold in nuts, and spread into the prepared pan. Allow to stand until firm, then cut into squares.

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.

CREME-PECAN DIVINITY

Steps:

• Place sugar, water, cream of tartar and salt in heavy 1-quart saucepan. (Do not stir.) Bring to boil on high heat, without stirring, until candy thermometer registers 248°F.
• Beat marshmallow creme and vanilla in small bowl with electric mixer on low speed until well blended. Gradually add hot sugar syrup, beating at medium speed until well blended. Beat on high speed 5 minutes or until mixture just begins to lose its gloss and hold its shape when dropped from spoon. Stir in pecans.
• Drop teaspoonfuls of the marshmallow creme mixture onto sheets of wax paper. Cool completely. Store in airtight container at room temperature.

MARSHMALLOW DIVINITY

Steps:

• In a large heavy saucepan, combine the sugar and water.cook over medium heat without stirring until a candy thermometer reads 259*.
• Remove from heat and stir in marshmallow cream, vanilla and pecans.
• Continue stirring until candy cools and begins to hold its shape.
• When dropped from a spoon,.quickly drop by heaping tspful onto waxed paper.liner baking sheets -- .

PERFECT DIVINITY

Steps:

• In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
• Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
• Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
• When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
• Add vanilla and beat until candy holds its shape, 4-5 minutes.
• Stir in the chopped nuts or cherries, if desired.
• Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.
• Let cool.