Cant Fail Divinity Recipes

Steps:

• 1. Bring sugar, water, and salt to a rolling boil. Boil for only 2 minutes.
• 2. Place marshmallow cream in a larger bowl.
• 3. Pour hot mixture over cream and beat until mixture becomes dull.
• 4. Add pecans.
• 5. Drop by teaspoon onto wax paper. Let cool. Refrigerate.

Steps:

• 1. Boil sugar and water until 250 degrees or when it forms a hard ball when you drop a few drops in a cup cold water. (It helps to have a candy themometer).
• 2. Place marshmallow cream in large mixing bowl. When the sugar water is ready, pour in a slow, thin stream the hot syrup while the mixer is on slow speed. After all syrup is in the cream, add vanilla and if desired, nuts, and put mixer on medium and beat until the cream forms a stiff peak.
• 3. Drop by spoonful on waxed or parchment paper. When cool, place in tight container and enjoy! P.S. It will make better on a low humidity day.

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:

• Heat oven to 325°F. Line 2 large cookie sheets with cooking parchment paper.
• Place dry frosting mix, corn syrup, vanilla and boiling water in bowl of electric stand mixer fitted with whisk attachment. Mix on low speed until blended. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form. On low speed, gradually beat in powdered sugar, scraping bowl occasionally. Stir in nuts. Drop mixture by teaspoonfuls onto lined cookie sheets.
• Bake 5 minutes; remove from oven. Slide parchment paper with candies from cookie sheet onto cooling rack. Let stand about 4 hours on parchment paper or until tops of candies feel firm. Remove candies from parchment paper, using small icing spatula to loosen edges if needed. Turn candies over, and place bottom sides up on cooling racks. Allow candies to dry at least 12 hours. Store in airtight container with waxed paper between layers.