Basicdivinity Recipes

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.

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.

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.

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.