Grandmas Divinity Food

GRANDMA ELZEY'S DIVINITY FUDGE

Grandma Elzey's Divinity Fudge image

This was my grandma's recipe. It was handed down to me still on the original recipe card. Gosh, I miss her.

Provided by Mindi Bunch

Categories Candy

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs granulated sugar
1 cup Karo syrup
1 tablespoon vinegar
1 cup water
1 pinch salt
4 egg whites
1/2 lb walnuts
1 tablespoon vanilla

Steps:

Cook syrup, vinegar, and salt to 265 degrees.
Beat slowly into well-beaten egg whites.
Add walnuts and vanilla.
When mixture begins to thicken, drop by the spoonful onto heavy waxed paper.
Pack fudge in airtight tin boxes or cans.

MICROWAVE DIVINITY

Microwave Divinity image

Easy to make. Tastes like your grandma's divinity. No fail, you'll get it your first try; no more trying several times before it's perfect. Comes out perfectly the first time every time.

Provided by Crystal

Categories Desserts Candy Recipes Divinity Recipes

Time 33m

Yield 24

Number Of Ingredients 5

Ingredients

2 cups white sugar
⅓ cup light corn syrup (such as Karo®)
½ cup water
2 egg whites
1 teaspoon vanilla extract

Steps:

Mix sugar, corn syrup, and water together in a microwave-safe bowl.
Cook sugar mixture in the microwave until mixture is 250 degrees F (120 degrees C), or until a small amount of sugar mixture dropped into cold water forms a rigid ball, 3 minutes.
Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
Stir sugar mixture into egg whites until no longer glossy, about 7 minutes. Stir in vanilla extract.
Drop candy by teaspoonfuls onto a sheet of waxed paper. Let stand until cooled, 15 minutes.

Nutrition Facts : Calories 79.2 calories, Carbohydrate 20.2 g, Protein 0.3 g, Sodium 7.6 mg, Sugar 17.9 g

GRANDMA'S DIVINITY

Grandma's Divinity image

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

Ingredients

2 large egg whites
3 cups sugar
2/3 cup water
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans

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.

STRAWBERRY ANGEL TRIFLE

Strawberry Angel Trifle image

People always ask for the recipe for this when I make this wonderful strawberry dessert. It makes a beautiful presentation and it's very easy to put together. You can use low fat cream cheese and low fat whipped topping if you're watching calories.

Provided by MSnow

Categories Dessert

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 6

Ingredients

2 (8 ounce) packages cream cheese
1 (12 ounce) container whipped topping (I like TruWhip)
1 1/2 cups confectioners' sugar (I always sift, then measure)
1 prepared round angel food cake
3 pints strawberries
1 jar prepared strawberry glaze, sometimes called 'strawberry sauce.' Usually found in the produce section of the grocery

Steps:

Slice and quarter strawberries, reserving a few for garnish.
Add sugar to taste.
Cover and refrigerate overnight.
Cream sugar and cream cheese.
Add whipped topping and beat until light and fluffy.
Drain about 3/4 of the liquid produced from soaking the berries; pour the glaze over and stir.
Slice cake into 2-inch pieces.
Fill a trifle dish or 9-inch deep glass bowl, with layers of the cake, strawberries and then the cream cheese mixture.
Garnish with reserved strawberries.
Refrigerate at least six hours before serving.

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In a large saucepan over medium heat, combine the sugar, water, corn syrup and salt and cook, stirring occasionally, just until the mixture starts to boil. Then clip a candy thermometer to the side of the pan and continue to cook without stirring until the temperature reaches 260 degrees F, about 8-10 minutes.
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In a large heavy saucepan, combine 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 the egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla; beat until candy holds its shape, about 5-6 minutes. (DO NOT over-mix, or candy will get stiff and crumbly.) Immediately fold in pecans.

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