Divinity Cookies Recipes

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.

Steps:

• Butter a straight-sided 8-inch square cake pan and set aside. Line with a single sheet of parchment paper.
• Attach a candy thermometer to the side of a saucepan. Add the sugar, corn syrup and 1/4 cup water to the pan and bring to boil, stirring until the sugar has just dissolved. Continue to cook until the syrup reaches 255 to 260 degrees F on the candy thermometer.
• Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form.
• When the syrup reaches temperature, slowly (and carefully) drizzle it into the egg whites with the mixer on high. Once the syrup is fully added, pour in the vanilla and continue to beat until the mixture is no longer glossy and holds its shape, 7 to 8 minutes.
• Remove the bowl from the stand mixer and, moving quickly, fold 1 cup of the gummy candies into the mixing bowl using a wooden spoon. Transfer the mix to the prepared pan and do your best to spread into an even layer--it will be very sticky. Sprinkle the remaining candies over the top, lightly pressing them in to ensure they stay.
• Allow the divinity to cool completely, about 1 hour. Cut into 1 1/2-inch squares and store in an airtight container.

Steps:

• Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260°F on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
• Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.
• Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.

Steps:

• In a 2-quart saucepan, combine sugar, corn syrup, salt, and water. Cook to hard-ball stage (260 degrees F, or 125 degrees C), stirring only until sugar dissolves.
• Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape, about 4-5 minutes. Quickly drop from a teaspoon onto wax paper; cool.

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.

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:

• Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper., In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans., Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between sheets of waxed paper in an airtight container at room temperature.

Steps:

• Stir the first four ingredients together in a saucepan over low heat until the sugar is dissolved.
• Set timer for 20 minutes (this is so you will know when to begin mixing the egg whites).
• Boil without stirring to 265 degrees on a candy thermometer or until a little mixture that is dropped in cold water forms a hard, almost brittle ball. (Expect this to typically take about 25 minutes.).
• When timer goes off and while your sugar mixture has not yet reached 265 degrees, beat your egg whites until they form stiff peaks - typically 5-8 minutes on a setting of 4 on a Kitchenaid mixer.
• Remove syrup from heat once it has reached 265 and **slowly** pour over stiffly beaten egg whites while beating with a mixer. Continue mixing until mixture loses its gloss and a small amount that is dropped from a spoon holds its shape. Specifically, this takes me about 10-15 minutes on level 4 on my kitchenaid mixer.
• Fold in vanilla.
• Drop by spoonfuls onto waxed paper to cool.
• Store in sealed container - they will go stale if left out!

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.