Divinity Squares Food

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.

BASIC DIVINITY CANDY

Steps:

• Gather the ingredients.
• In a medium saucepan over medium-high heat, bring sugar, salt, corn syrup, and water to a boil, stirring constantly until sugar is dissolved.
• Set candy thermometer in place and continue cooking over medium-low heat, but DO NOT STIR (or else the candy can have a granular texture), until the temperature reaches 266 F.
• Meanwhile, when the temperature reaches 260 F, beat the egg whites with an electric mixer at high speed, until stiff peaks form. When the syrup reaches 266 F, pour the hot syrup slowly into the egg whites while beating constantly with the electric mixer.
• Beat for about 2 to 3 minutes until the mixture is no longer glossy. Add vanilla and turn to low speed.
• Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point.
• Stir in pecans or chopped candied cherries with a wooden spoon.
• Using two lightly buttered teaspoons, drop portions onto waxed paper using one spoon to push the candy off the other spoon in a twirling motion. They should look like mounded bits of fluff. Work as quickly as possible. If the mixture gets too thick to work with, add a few drops of water.
• Let stand until dry and enjoy! Store in tightly covered containers at room temperature for up to two weeks.

DIVINE DIVINITY FUDGE

Steps:

• Beat the egg whites with an electric mixer until stiff. Line a baking sheet with parchment or waxed paper. Put the sugar, corn syrup, and water in a medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to a boil and cook until the temperature reaches 260 degrees F on a candy thermometer, or the hard-ball stage, when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes. Remove from the heat. Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl. Add the vanilla, and continue beating on high just until the candy starts to lose its gloss, 5 to 6 minutes. When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself.

DIVINITY SQUARES

Steps:

• Base: mix base ingredients, press into greased 8" pan and bake at 350°F for 10 minutes.
• Filling: ingredients into pot, over low heat boil 5 minutes, stir constantly, pour over baked base.
• Topping: melt chocolate chips & stir in cereal until well coated. Spread on top of caramel filling. Chill to set.

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.

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.

WALNUT DIVINITY

Steps:

• Butter an 8-inch square glass-baking dish.
• Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally.
• Increase heat to high and bring to a boil.
• Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer.
• Just before syrup reaches 265°, beat egg whites in a medium bowl of an electric mixer on high speed just until stiff peaks form.
• In a very slow steady stream, beat syrup into whites.
• Beat in vanilla.
• Continue beating about 6 minutes, or until mixture loses it's gloss.
• Fold in nuts with a rubber spatula.
• Pour candy into baking dish and spread evenly with a rubber spatula.
• Let cool to room temperature.
• Cut candy into 1-inch squares.
• (The divinity can be made up to 1 week ahead and stored in an airtight container at room temperature.).

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.