Pioneer Woman Recipe For Divinity Food

DIVINE DIVINITY FUDGE

Divine Divinity Fudge image

Provided by Emeril Lagasse

Categories dessert

Time 25m

Yield about 24 pieces

Number Of Ingredients 6

Ingredients

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

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.

DIVINE DIVINITY

Divine Divinity image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 25 to 30 squares

Number Of Ingredients 5

Ingredients

2 1/2 cups sugar
3/4 cup corn syrup
1/4 cup water
2 egg whites
1/2 teaspoon peppermint extract, optional

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.

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