DIVINITY CANDY
Making this traditional Southern candy works best on a dry day; too much humidity prevents it from setting. For best texture, work quickly when scooping the candy. If it's setting too quickly, stir in a few drops of hot water until smooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h50m
Yield Makes 4 dozen
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine sugar, corn syrup, and 1 cup water. Bring to a boil, stirring just until sugar dissolves, and cook until syrup reaches 250 degrees (firm-ball stage) on a candy thermometer.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, starting on low and gradually increasing to high, beat egg whites with salt until stiff peaks form. If peaks form before the syrup reaches 250 degrees, reduce speed and keep mixer running on low.
- With the mixer on medium speed, add the syrup in a slow, steady stream (taking care not to hit the whisk or side of the bowl). Add vanilla. Increase speed to high and continue to whisk until mixture holds it shape and begins to lose its gloss, 10 to 20 minutes. Prepare a small bowl of hot water for dipping and a 1-tablespoon cookie scoop or two spoons; line up miniature candy cups on a baking sheet.
- Working quickly, use cookie scoop or spoons to drop 1 heaping tablespoon candy into each cup, dipping scoop into hot water as needed to prevent sticking. Press pecans into candy. Let candy cool completely, at least 6 hours and up to overnight. Candy can be stored in an airtight container at room temperature up to 1 week.
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.
GRANDMA'S DIVINITY
Every Christmas my grandmother and I made divinity, just the two of us. I still make it every year. -Anne Clayborne, Walland, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 pounds (60 pieces).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 61 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
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
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
DIVINITY
Steps:
- In a 2-quart heavy-bottomed saucepan over medium heat, cook the water, sugar, and corn syrup until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula. Brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Increase the heat to medium-high, place a sugar thermometer in the pan, and cook the mixture without stirring until it registers 256°F on the thermometer (about 10 minutes). Brush down the sides of the pan with a pastry brush dipped in warm water two more times during the cooking process.
- While the sugar syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they are frothy. Add the cream of tartar, increase the speed to medium-high, and beat the egg whites until they hold firm peaks (3 to 5 minutes).
- Remove the pan with the sugar syrup from the heat. Reduce the mixer speed to medium and pour the sugar syrup slowly into the egg whites, being careful not to drip the syrup down the sides of the bowl. Increase the mixer speed to high and beat until the mixture is firm and no longer shiny (10 to 15 minutes). Blend in the chopped walnuts and vanilla.
- Line 2 baking sheets with waxed paper. Drop 1 1/2-inch-wide spoonfuls of the mixture onto the paper, leaving 1 inch between them. Let the candy set at room temperature until firm (about 30 minutes). In a tightly covered container between sheets of waxed paper, the candy will keep 4 days at room temperature.
- VARIATIONS
- Substitute other nuts for the walnuts. Black walnuts are especially good in divinity.
- Praline Divinity: Substitute praline (page 147) for the walnuts.
- Seafoam Divinity: Substitute firmly packed light brown sugar for the granulated sugar. Reduce the corn syrup to 1 tablespoon, and add 2 teaspoons distilled white vinegar.
- Orange Divinity: Substitute finely chopped candied orange peel (page 210) for the walnuts, and substitute orange extract for the vanilla extract.
- Lemon Divinity: Substitute finely chopped candied lemon peel (a variation of candied orange peel, see page 212) for the walnuts, and substitute lemon extract for the vanilla extract.
- Ginger Divinity: Substitute 1/3 cup finely chopped crystallized ginger for the walnuts, and substitute finely ground ginger for the vanilla extract.
- Chocolate Divinity: Add 6 ounces melted bittersweet chocolate when adding the nuts.
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.
NO COOK DIVINITY
Make and share this No Cook Divinity recipe from Food.com.
Provided by Mirj2338
Categories Candy
Time 13h
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Combine frosting mix(dry), corn syrup, vanilla and boiling water in a small bowl.
- Beat on highest speed until stiff peaks form, about 5 minutes.
- Transfer to a large mixing bowl, on low speed gradually blend in sugar.
- Stir in nuts.
- Drop by spoonfuls on wax paper.
- When outside of candy feels firm, turn over and allow to dry at least 12 hours.
- Store in an air tight container.
More about "divinity candy food"
CHRISTMAS DIVINITY CANDY • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (5)Total Time 8 hrs 25 minsCategory DessertCalories 289 per serving
- Add a candy thermometer to a medium heavy saucepan. Heat sugar, corn syrup, and water over medium heat until it reaches the hard ball stage, 250-260 degrees F.
- While the syrup is cooking, beat egg whites in a stand mixer fitted with a whisk attachment or a handheld mixer until stiff peaks form.
- When the sugar reaches temperature, remove it from the heat and slowly pour it into the egg white while the mixer runs on low speed. Then, increase the speed to high and beat for 1 minute.
SOUTHERN PECAN DIVINITY CANDY | SYRUP AND BISCUITS
From syrupandbiscuits.com
OLD-FASHIONED DIVINITY CANDY RECIPE - HOUSE OF NASH …
From houseofnasheats.com
HOW TO MAKE DIVINITY CANDY – RECIPE WITH PICTURE TUTORIAL
From premeditatedleftovers.com
DIVINITY CANDY RECIPE (SO EASY!) | GRACE AND GOOD EATS
From graceandgoodeats.com
HOMEMADE PECAN DIVINITY CANDY - WIDE OPEN EATS
From wideopeneats.com
DIVINITY CANDY RECIPE (4 INGREDIENTS!) - I HEART NAPTIME
From iheartnaptime.net
DIVINITY | BETTER HOMES & GARDENS
From bhg.com
GRANDMA'S DIVINITY IS THE CHRISTMAS CANDY YOU NEED …
From countryliving.com
BEST DIVINITY CANDY RECIPE - HOW TO MAKE DIVINITY CANDY
From womansday.com
DIVINITY CANDY RECIPE - A TRULY DIVINE OLD FASHIONED …
From homemade-dessert-recipes.com
DIVINITY CANDY RECIPE - BARBARA BAKES™
From barbarabakes.com
DIVINITY CANDY RECIPE - FOOD FANATIC
From foodfanatic.com
BEST CHOCOLATE DIVINITY CANDY RECIPES - FOOD NETWORK
From foodnetwork.ca
2.9/5 (123)Servings 24-36
DIVINITY (CONFECTIONERY) - WIKIPEDIA
From en.wikipedia.org
Main ingredients Egg whites, corn syrup, and …Type Confection
RECIPE: NEVER FAIL DIVINITY (CANDY) - FOOD NEWS
From foodnewsnews.com
WHAT IS DIVINITY CANDY? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
57 DIVINITY (CANDY) IDEAS | DIVINITY CANDY, CANDY RECIPES, …
From pinterest.ca
DIVINITY LOG RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DIVINITY RECIPE– A SOUTHERN CHRISTMAS CANDY TRADITION
From crunchytexan.com
DIVINITY CANDY - GLUTEN FREE RECIPES
From fooddiez.com
DIVINITY - TASTEATLAS - LOCAL FOOD AROUND THE WORLD
From tasteatlas.com
NO-COOK DIVINITY CANDY RECIPE - GRIT
From grit.com
MRS. FLOYD'S DIVINITY RECIPE | SOUTHERN LIVING
From southernliving.com
NEVER-FAIL DIVINITY CANDY RECIPE - GRIT
From grit.com
WHY EVERY MOM SHOULD MAKE DIVINITY CANDY WITH HER DAUGHTER …
From southernliving.com
THE BEST DIVINITY CANDY RECIPE - MOM ON TIMEOUT
From momontimeout.com
BASIC DIVINITY CANDY RECIPE - THE SPRUCE EATS
From thespruceeats.com
DIVINITY CANDY RECIPE (HOMEMADE) | KITCHN
From thekitchn.com
HOW TO MAKE THE PERFECT DIVINITY CANDY! 2 KEY FACTORS
From athomewithtai.com
DIVINITY CANDY RECIPE - OLD FASHIONED DIVINITY CANDY
From dessertsonadime.com
FLUFFY DIVINITY CANDY RECIPE | A SPICY PERSPECTIVE
From aspicyperspective.com
DIVINITY: WHAT IS IT, ANYWAY? | HUFFPOST LIFE
From huffpost.com
WHAT IS DIVINITY CANDY?, RESOURCES: PRIESTER'S PECANS
From priesters.com
DIVINITY CANDY RECIPE - NERDY MAMMA
From nerdymamma.com
OLD FASHIONED DIVINITY CANDY | AN EASY CANDY RECIPE | COOKIES …
From cookiesandcups.com
DIVINITY CANDY - CHRISTINAFOGAL
From christinafogal.com
HOW TO MAKE OLD FASHIONED DIVINITY CANDY-THE FED UP FOODIE
From thefedupfoodie.com
OLD FASHIONED DIVINITY CANDY | IMPERIAL SUGAR
From imperialsugar.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love