Easter Divinity Cookies Food

GRANDMA'S DIVINITY

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.

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

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.

ALMIGHTY CHOCOLATE DIVINITY

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• Toast the walnuts on a baking sheet in the preheated oven for 8 to 10 minutes. Cool to room temperature.
• Process the walnuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds.
• Heat the granulated sugar, water and corn syrup in a 3-quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil. Continue to boil, stirring often, until the temperature of the syrup reaches 250 degrees Fahrenheit, about 5 minutes.
• As soon as the syrup begins boiling, place the egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 4 minutes. Change the mixer speed to medium. Carefully and slowly pour the 250 degree Fahrenheit syrup into the whisked egg whites and continue to whisk on medium until the meringue is very thick, about 4 minutes. Remove the bowl from the mixer. Working quickly, use a rubber spatula to fold the walnuts and then the chocolate morsels into the meringue creating a variegated mixture. Divide the mixture into 24 large heaping tablespoons onto a two large pieces of waxed paper, using a finger to push the mixture off the spoon onto the wax paper. Allow to cool to room temperature for about an hour before storing in a tightly sealed plastic container.

EASTER DIVINITY COOKIES

Steps:

• 1. Place pecans in baggie and let children beat them with wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the soldiers. John 19:1-3 2. Let each child smell the vinegar. Put 1 tsp into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. John 19:26-30 3. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. John 10:10-11 4. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Luke 23:27 5. So far the ingredients are not appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Ps. 34:8, John 3:16 6. Beat mixer on high speed for 12-15 mn. until stiff peaks are formed. Explain that white stands for the purity in God's eyes of those whose sins have been cleansed by Jesus. Isaiah 1:18, John 3:1-3 7. Fold in broken nuts. Drop by teaspoonfuls onto a wax paper covered cookie sheet. Explain that the mounds represent the rocky tomb where Jesus' body lay. Matt. 27:57-60 8. Put the cookie sheet in the oven, close the door, and turn oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Matt 27:65-66 9. Go to bed! Explain that it may be sad to leave the cookies in the oven over night. Jesus' followers were in despair when the tomb was sealed. John 16:20&22 10. On Easter morning, open the oven and give everyone a cookie. Noticed the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Matt. 28:1-9 He is Risen!

EASY DIVINITY

Steps:

• Heat oven to 325°F. Line 2 large cookie sheets with cooking parchment paper.
• Place dry frosting mix, corn syrup, vanilla and boiling water in bowl of electric stand mixer fitted with whisk attachment. Mix on low speed until blended. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form. On low speed, gradually beat in powdered sugar, scraping bowl occasionally. Stir in nuts. Drop mixture by teaspoonfuls onto lined cookie sheets.
• Bake 5 minutes; remove from oven. Slide parchment paper with candies from cookie sheet onto cooling rack. Let stand about 4 hours on parchment paper or until tops of candies feel firm. Remove candies from parchment paper, using small icing spatula to loosen edges if needed. Turn candies over, and place bottom sides up on cooling racks. Allow candies to dry at least 12 hours. Store in airtight container with waxed paper between layers.

DIVINITY

Steps:

• Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260°F on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
• Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.
• Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.