Old Fashioned Divinity 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.

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.

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.

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.