Jello Divinity Food

NO FAIL JELL-O DIVINITY

Steps:

• Line 2 large baking sheets with waxed paper. Butter two large spoons and set aside.
• In a 3 quart saucepan, bring the sugar, corn syrup, water, and salt to a boil, stirring frequently to dissolve the sugar.
• Once at a boil, stop stirring and cook to 250F - hard ball stage. To do this, clip a candy thermometer to the side of the pot. This candy thermometer will beep when the correct temperature is reached. No fail :)
• While the mixture is coming up to temperature, whisk egg whites on high speed in a heavy duty mixer until very stiff peaks form.
• Whisk in the Jell-O until well blended.
• Once the syrup has reached 250F, remove from heat.
• Turn the mixer to medium-high and carefully and slowly pour the syrup into the egg white and Jell-O mixture. Like, so slowly, that this should take a good 2 minutes to pour it all in.
• Add the vanilla extract.
• Now it's time to let the mixer go to work. Continue beating until the mixture loses it's shine and holds it's shape when dropped from a spoon. You'll notice that it starts to look more and more sticky. This takes between 4 and 6 minutes usually.
• It's absolutely okay to stop the mixer and test the mixture. If you drop the candy and it looks like a puddle on your waxed paper, continue beating for another minute or two and try again. When it holds it shape you are good to go.
• At this time, mix in the nuts.
• Spoon out a heaping teaspoon or tablespoon of the mixture out a time and use the other spoon to scrape the candy off the spoon. MAKE SURE that your spoons are buttered or the candy will stick. You do NOT need to butter them more than once.
• Once all the candies have been dropped, let cool on the waxed paper.
• Let the candies set out for at least 4 hours, preferable overnight before storing in an airtight container. These candies also do quite well sitting out in the open - no stickiness :)

JELLO DIVINITY

Steps:

• Place egg white in the bowl of a stand mixer and let them stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-inch baking sheets with parchment paper and set aside.
• In a heavy saucepan, combine the sugar, water, and corn syrup, Stir. Bring the mixture to a boil. Continue to cook over medium heat, without stirring, until a candy thermometer reads 250°F (hard-ball stage).
• Shortly before the temperature is reached, beat egg whites until they are foamy. Gradually beat in the Jello gelatin and continue to beat until stiff peaks form. With the mixer running at high speed, carefully pour the hot syrup in a slow, steady stream into the bowl. Beat just until the candy loses its gloss and it holds its shape, about 5-7 minutes. Immediately mix in the walnuts.
• Working quickly, drop the mixture by tablespoonfuls onto the prepared pans. Let the candy stand at room temperature overnight or until it is dry to the touch.
• Store in an airtight container at room temperature.

CHERRY DIVINITY

Steps:

• Place egg whites in the bowl of a large stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. baking pans with waxed paper., In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage)., Just before the temperature is reached, beat egg whites until foamy. Gradually beat in gelatin. Beat until stiff peaks form. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the bowl. Beat just until candy loses its gloss and holds its shape, about 5 minutes. Immediately stir in walnuts., Quickly drop by tablespoonfuls onto prepared pans. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.

OLD-FASHIONED GELATIN DIVINITY

Steps:

• In a medium saucepan over low heat, combine sugar, corn syrup, vanilla extract and water. Bring to a boil, stirring to dissolve sugar. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Meanwhile, beat egg whites until stiff; slowly add gelatin while beating until stiff peaks form. Continue beating and pour syrup mixture in a thin stream over the egg mixture. Beat until mixture thickens and losses its gloss. Stir in pecans.
• Drop by teaspoonfuls onto wax paper. Cool; store in airtight containers.

JELLO DIVINITY BY FREDA

Steps:

• Have Ingredients Ready: Follow Directions above. MAKE SYRUP, By Combining 1st 4 Ingredients & bring to Hard Boil stage @ 250 degrees on candy thermometer. Remove From heat.
• in seperate Bowl; Beat the 2 egg Whites, to Soft Peaks. Add (1) small pkg Jello, (any flavor desired) BEAt til Stiff.
• Pour Hot Syrup above over egg Whites, Beat with mixer til it looses its gloss, Beating at the same time as your Pouring over the egg whites. Spoon onto waxed Paper to set. working fast. You can make as many batches and different Flavors as you like. Great at Christmas in red and green. Optional: Nuts and cherries can be added at same time as you mixing. Very Attractive on your Candy tray in many colors and flavors as there is Jello.

GELATIN DIVINITY

Steps:

• Butter a 9x13 inch glass baking dish, and set aside. Combine the sugar, corn syrup, and water in a saucepan over medium-high heat. Stir just to blend, then bring to a boil. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Meanwhile, whip egg whites with an electric mixer until foamy. Sprinkle in the gelatin powder, and continue whipping until peaks form when the beaters are turned off and lifted.
• When the syrup reaches temperature, pour in a thin stream into the egg white mixture, mixing constantly on low speed. Increase to high speed once the syrup is in, and whip until the candy is stiff and loses its gloss. Fold in nuts, and spread into the prepared pan. Allow to stand until firm, then cut into squares.

DIVINITY SALAD

Steps:

• Dissolve the jello, salt and sugar in the boiling water. Place in the fridge and let cool for about 5 minutes.
• While jello mixture is cooling, whip the whipping cream using a mixer on high speed. The whipped cream is ready when it thickens and peaks. Be careful not to over whip.
• Add the following to the jello mixture: cottage cheese, pineapple, mayo and nuts. Mix well.
• Now gently fold the whipped cream into the jello mixture. This will make the mixture very light and fluffy.
• Pour into a pretty presentation bowl.
• For a nice presentation at holiday time, garnish with the maraschino cherries and a sprig of parsley to look like holly berries.
• Cover and refrigerate for 12-24 hours.

CHERRY DIVINITY

Steps:

• Mix together the sugar, corn syrup and water.
• Boil to hard ball stage.
• Beat two egg whites and beat in the gelatin powder.
• Pour the hot syrup slowly over the beaten egg whites.
• Beat everything together.
• Add the chopped nuts and coconut.
• Pour into buttered pan.
• Cut into squares when cool.

JELLO DIVINITY

Steps:

• 1. Combine in heavy saucepan sugar, corn syrup, and water. Bring to a boil; stirring constantly. Reduce heat and cook to hard ball stage (252 degrees). Stir only occasionally. Take off of the heat and set aside. Beat until fluffy 2 egg whites. Add to beaten egg whites a 3-ounce package of any flavor Jello. Beat until mixture forms stiff peaks. Pour hot syrup slowly into gelatin mixture beating constantly. Beat until candy loses its gloss and holds its shape, Fold in chopped nuts. Also cocnut if desired. Drop by teaspoonfuls onto waxed paper. Cool.