Pecan Divinity Food

PECAN DIVINITY

Steps:

• In a large heavy saucepan, combine the sugar and water. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage). , Remove from the heat; stir in the marshmallow creme, vanilla and pecans. Continue stirring until candy cools and begins to hold its shape when dropped from a spoon. , Quickly drop by heaping teaspoonfuls onto waxed paper-lined baking sheet. Store in an airtight container at room temperature.

DIVINE DIVINITY

Steps:

• In a small heavy-bottomed pot dissolve the sugar in the corn syrup and water. Bring to a boil. Boil to thread stage (the candy thermometer should read between 223 to 234 degrees F). Brush down the inner wall of the pot with a heat-proof pastry brush and a small amount of water to prevent crystal formation.
• In the meantime beat egg whites with mixer and whisk attachment until they hold stiff but not dry peaks. Pour 2/3 of the boiled syrup mixture in a thin stream over the beaten egg whites, whisking all the time on high speed. Put the remaining mixture back on the heat and cook to soft ball stage (the candy thermometer should read between 234 to 240 degrees F). Whisk into the egg white mixture with the mixer on high speed. Add extract. Continue whisking until mixture forms stiff peaks.
• Pour into a buttered 9 by 13-inch pan. Let cool and cut. Store in an airtight container for chewier divinity or leave uncovered for a crispier texture.

MICROWAVE PECAN DIVINITY

Steps:

• Combine and cook sugar, syrup and water; microwave 8 minutes on High or until clear. Stir, cook 8-10 minutes more or until firm ball stage (260 degrees). Beat eggs and salt in a medium bowl until firm peaks are formed. Pour syrup over the whites and beat with a mixer until it loses its shine. It will be thick like marshmallow cream. Add nuts, drop by spoonful onto wax paper. You can also top the drops with a whole pecan if you prefer to mixing in the nuts.

CREME-PECAN DIVINITY

Steps:

• Place sugar, water, cream of tartar and salt in heavy 1-quart saucepan. (Do not stir.) Bring to boil on high heat, without stirring, until candy thermometer registers 248°F.
• Beat marshmallow creme and vanilla in small bowl with electric mixer on low speed until well blended. Gradually add hot sugar syrup, beating at medium speed until well blended. Beat on high speed 5 minutes or until mixture just begins to lose its gloss and hold its shape when dropped from spoon. Stir in pecans.
• Drop teaspoonfuls of the marshmallow creme mixture onto sheets of wax paper. Cool completely. Store in airtight container at room temperature.

CHRISTMAS PECAN DIVINITY RECIPE - (4.5/5)

Steps:

• It helps to get everything ready before you start: Chop or grind pecans and set aside. Crack the egg whites in a mixing bowl. Set aside. Line a cookie sheet with waxed paper. In a 1-1/2 quart glass casserole dish, stir together the sugar, corn syrup, water, and salt. Cover tightly with Saran plastic wrap. Microwave on HIGH for 5 minutes. Stir well, return to microwave UNCOVERED for an additional 4 or 5 minutes, or until it reaches the hard-ball stage, or 265 degrees on a candy thermometer. (Or when it forms a hard ball when dropped into cold water.) Stir and set aside to cool for about 4 minutes while you beat the egg whites. Beat egg whites on high speed of mixer until stiff peaks form. Pouring in a thin, steady stream add the sugar mixture to the egg whites while beating constantly on high speed of mixer until it starts to lose its gloss and holds together well, 4 to 5 minutes. Stir in the vanilla and nuts. Drop by teaspoonfuls onto the waxed paper about 1-1/2 inches apart. Allow time for candy 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.

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.