Divinity Old Fashioned Christmas Candy 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.

DIVINITY CANDY

Steps:

• In a heavy-bottomed saucepan over high heat, combine granulated sugar, light corn syrup, and water. Stir constantly as the sugar melts and the mixture starts boiling (meanwhile start beating the egg whites, more on this in step 2), and wait until the temperature reaches 260°F (126°C) which is the hard-ball stage. Remove from heat immediately.
• A few minutes before the sugar mixture reaches the desired temperature, beat egg whites in a stand-mixer stiff peaks form. So both the whipped eggs, and the sugar mixture are ready at the same time.
• Pour the sugar mixture in the egg whites as the stand-mixer is on high speed, in a steady slow stream until all of the sugar mixture is mixed in with the egg whites.
• Add vanilla extract, and scrape the sides of the bowl with a spatula.
• Continue beating for 6-8 minutes as the mixture thickens, and starts losing its glossy finish. Make sure NOT to overbeat it (this happened to me as I tested the recipe, and the result wasn't very good!).
• To test if the mixture is ready, take a spoon and drop a little bit of the mixture onto parchment paper. If it flattens, then beat for an extra minute and check again.
• The mixture must be able to hold its shape, but shouldn't be too thick.
• With 2 greased spoons or with a small greased cookie scoop, drop about a tablespoon of mixture onto parchment paper or a silicone mat. If using 2 spoons, then try to create a little curl like soft serve at the top when dropping the candy.
• Top with pecans if desired, and allow them to completely dry and harden at room temperature. Depending on the humidity in your kitchen, they might take less or more time to dry (mine usually takes an hour or 2 to set completely).

OLD-FASHIONED DIVINITY CANDY

Steps:

• Line a baking sheet with parchment paper; lightly spray with cooking spray.
• In a large stainless-steel saucepan, combine sugar, corn syrup, ½ cup water, and salt, stirring just until moistened. Cook over medium-high heat, without stirring, until a candy thermometer registers 260°, 10 to 12 minutes. When mixture reaches temperature near 240°, continue to next step.
• In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites and cream of tartar on high speed until stiff peaks form. When sugar mixture has reached 260°, slowly pour mixture into egg whites in a slow steady stream while beating. Beat on high speed until mixture holds its shape and begins to lose its gloss, 6 to 9 minutes. Immediately reduce speed to low, and add in chopped pecans and vanilla, beating just until combined.
• Working quickly with 2 spoons or a small spring-loaded scoop, immediately drop mixture by tablespoonfuls onto prepared pan. Gently press a pecan half on top of each candy. Let stand until dry and can easily be removed from pan, about 6 hours. Candies can be stored in an airtight container at room temperature for up to 2 weeks.

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.