DIVINITIES
Steps:
- Mix 4 cups granulated sugar, 1 cup light corn syrup and 3/4 cup water in a saucepan, then cook over medium heat without stirring until 250 degrees on a candy thermometer. Beat 3 egg whites until firm; drizzle the hot syrup into the whites and beat until stiff. Stir in 1 teaspoon vanilla and 2 cups chopped hazelnuts or pecans. Shape into small balls with buttered hands, then roll in more chopped nuts and cool.
DIVINITY
White divinity which I used to call divinity fudge. Absolutely divine! Store in an airtight container.
Provided by Cathy
Categories Desserts Candy Recipes Divinity Recipes
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 67.4 calories, Carbohydrate 14.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 5.2 mg, Sugar 12.4 g
PERFECT DIVINITY
This delicious recipe came from my sis in law and turns out perfectly every time and is soo easy to make! I get many requests for this recipe.
Provided by txgammi
Categories Drop Cookies
Time 35m
Yield 40 serving(s)
Number Of Ingredients 7
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.
BASIC DIVINITY
I adopted this recipe because a dear friend of mine is very fond of divinity - it remind him of his grandmother - and I hope to make it for him next holiday season. :) I will at that time edit the directions to be somewhat less lengthy...
Provided by Julesong
Categories Candy
Yield 1 pound, 6 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: TO PREWARM A CANDY THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE PAN OF COLD WATER AND BRING IT TO A BOIL.
- LET IT SIMMER UNTIL YOU NEED THE THERMOMETER.
- Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water.
- To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper.
- For squares, use a greased and wax paper-lined 8 X 8-inch pan.
- Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid.
- Dissolve the sugar, stirring constantly with a wooden spoon over low heat.
- Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan.
- Increase the heat to medium and bring to a boil.
- OPTIONAL: Cover pan with a square of wax paper and lid, pushing down firmly.
- Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over.To double-check, remove lid, leaving the wax paper in place.)
- Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath.
- Introduce the prewarmed thermometer.
- No need to stir.
- Beat the egg whites until stiff but not dry.
- If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites.
- Otherwise, do it now when the thermometer registers 240 Degrees F. (115.5 C.).
- Test the syrup when the thermometer registers 246 degrees F. (119 C.).
- Continue testing until it reach the firm-ball stage, 246 to 260 degrees F. (119 to 126.5 C.).
- Syrup will be hard to scrape up in ice water.
- It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure.
- Return the thermometer to the hot water bath to soak clean.
- Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed.
- Tilt the syrup pan to get the last drop but do not scrape the pan.
- Once the syrup is completely incorporated, change to a flat whip if you have one.
- Have patience and continue beating.
- The amount of time you spend mixing depends on the power of your mixer.
- If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes.
- With less powerful ones, it can take up to 20 minutes.
- The important thing is to beat at the highest speed of your mixer.
- Also if it is a hot and humid day, it will take longer also.
- Test the divinity.
- The first and most important test occurs when you lift the beaters.
- If the candy falls back in ribbons that immediately merge back into the batter, it isn't done.
- Eventually, a stationary column will form between the beaters and the bowl.
- Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak.
- If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand.
- Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon.
- Drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan.
- Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner.
- A neat trick is to put the candy into a pastry bag and pipe onto the wax paper.
- If you spread it in the pan, you will have to wait up to 24 hours before it is ready.
- But you maybe one of those that think it is better when it is 24 hours old.
- Score and cut into squares.
- Store in an airtight container at room temperature or in a refrigerator.
- Recipe CANNOT be doubled; it can be frozen but not for extended periods of time.
EASY DIVINITY RECIPE
You'll be surprised at how easy this divinity is to make. Recipes that require a candy thermometer can often be intimidating, but this divinity was pretty simple to make. Just follow the directions and you'll have a creamy delicious divinity that melts in your mouth.
Provided by Momma Cyd
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Line a cookie sheet with waxed paper or parchment paper.
- In a 2 quart saucepan, heat the sugar, corn syrup, and water over low heat until sugar is dissolved. Stir constantly. You'll want to heat this mixture to 260 F on a candy thermometer.
- Before the candy reaches 260, start beating the egg whites in a stand mixer on high speed until stiff peaks begin to form.
- When the sugar mixture reaches 260 F, slowly pour it into the beaten egg whites. Beat the mixture on high speed.
- Beat until the mixture is no longer glossy and holds it's shape. This could take about 8 minutes.
- Fold in vanilla and nuts.
- Spray 2 spoons with non stick cooking spray. Using these spoons drop by tablespoonfuls onto the lined cookie sheets.
- Work quickly as the divinity sets up fast.
- Let set for about 1 hour.
- Store in an airtight container.
Nutrition Facts : Calories 108 kcal, Carbohydrate 24 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 2 g, ServingSize 1 serving
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