No Cook Divinity Recipes

Steps:

• In a large mixing bowl, combine the frosting mix, corn syrup, 2 tablespoons boiling water and vanilla. Beat on high speed for 5 minutes.
• Gradually add sugar, 6 tablespoons hot water and nuts; mix well.
• Drop by teaspoonfuls onto waxed paper. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container.

Steps:

• Beat frosting mix (dry), corn syrup, vanilla and boiling water in small mixer bowl on high speed until stiff peaks form, about 5 minutes.
• Transfer to large mixer bowl; gradually beat in sugar on low speed. (It may be necessary to stir in the last cup of sugar by hand.) Drop in nuts.
• Drop mixture by teaspoonfuls onto waxed paper. When outside of candy feels firm, turn over if necessary to dry bottoms of candies; let dry at least 12 hours. Store candy in airtight container.

Steps:

• Combine frosting mix(dry), corn syrup, vanilla and boiling water in a small bowl.
• Beat on highest speed until stiff peaks form, about 5 minutes.
• Transfer to a large mixing bowl, on low speed gradually blend in sugar.
• Stir in nuts.
• Drop by spoonfuls on wax paper.
• When outside of candy feels firm, turn over and allow to dry at least 12 hours.
• Store in an air tight container.

Steps:

• Beat the frosting dry frosting mix, corn syrup, vanilla, and boiling water in bowl on high speed until stiff peaks form, about 5 minutes. Then transfer to a larger bowl, and gradually beat in sugar on low speed. You may need to stir the last cup of sugar by hand. Stir in nuts. Drop by teaspoonfuls onto wax paper. When the outside of candy feels firm, turn over if necessary for the bottom to dry. Let dry at least 12 hours. Store in an airtight canister. You can also substitute 1 teaspoon almond extract for the vanilla and 1 cup chopped candied cherries for the nuts. Or try 1/2 teaspoons peppermint extract and 1 cup crushed peppermint candy. Tint with food coloring. Or substitute dark corn syrup for the light and salted spanish peanuts for the nuts.

Steps:

• Put Marshmallow creme into a large bowl.
• Combine sugar, water and salt in a boiler.
• Cook over medium heat until sugar mixture reaches soft ball stage, (whenever dropped into cold water).
• Pour over marshmallow creme, stir with a spoon until mixture starts to thicken, add vanilla and nuts.
• Continue to stir until mixture can be dropped with a spoon onto waxed paper.