OLD-FASHIONED DIVINITY CANDY
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
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
JEWELED DIVINITY
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 24 candies
Number Of Ingredients 6
Steps:
- Butter a straight-sided 8-inch square cake pan and set aside. Line with a single sheet of parchment paper.
- Attach a candy thermometer to the side of a saucepan. Add the sugar, corn syrup and 1/4 cup water to the pan and bring to boil, stirring until the sugar has just dissolved. Continue to cook until the syrup reaches 255 to 260 degrees F on the candy thermometer.
- Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form.
- When the syrup reaches temperature, slowly (and carefully) drizzle it into the egg whites with the mixer on high. Once the syrup is fully added, pour in the vanilla and continue to beat until the mixture is no longer glossy and holds its shape, 7 to 8 minutes.
- Remove the bowl from the stand mixer and, moving quickly, fold 1 cup of the gummy candies into the mixing bowl using a wooden spoon. Transfer the mix to the prepared pan and do your best to spread into an even layer--it will be very sticky. Sprinkle the remaining candies over the top, lightly pressing them in to ensure they stay.
- Allow the divinity to cool completely, about 1 hour. Cut into 1 1/2-inch squares and store in an airtight container.
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
DIVINE DIVINITY
Provided by Food Network
Categories dessert
Time 1h30m
Yield 25 to 30 squares
Number Of Ingredients 5
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.
PERFECT DIVINITY
This delicious recipe came from my sis in law and turns out perfectly every time and is soo easy to make! I get many requests for this recipe.
Provided by txgammi
Categories Drop Cookies
Time 35m
Yield 40 serving(s)
Number Of Ingredients 7
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.
PECAN DIVINITY
The table at our Sunday school Christmas party has a spot reserved for my divinity. I love making candy and have recruited my husband to help...between nibbles.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, combine the sugar and water. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage). , Remove from the heat; stir in the marshmallow creme, vanilla and pecans. Continue stirring until candy cools and begins to hold its shape when dropped from a spoon. , Quickly drop by heaping teaspoonfuls onto waxed paper-lined baking sheet. Store in an airtight container at room temperature.
Nutrition Facts : Calories 72 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
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