GRANDMA'S DIVINITY
Every Christmas my grandmother and I made divinity, just the two of us. I still make it every year. -Anne Clayborne, Walland, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 pounds (60 pieces).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 61 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
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
OLD-FASHIONED DIVINITY CANDY
This is a soft white candy made with light corn syrup.
Provided by Lisa H.
Categories Desserts Candy Recipes Divinity Recipes
Time 50m
Yield 18
Number Of Ingredients 6
Steps:
- In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
- Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
- Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.
Nutrition Facts : Calories 114.3 calories, Carbohydrate 29.3 g, Protein 0.4 g, Sodium 44.3 mg, Sugar 24.7 g
HOLIDAY DIVINITY
I've been whipping up this Christmasy treat- with its jolly red and green candied cherries and scrumptious chopped nuts- since 1955. It's so light it melts in your mouth. -Helen White, Kerrville, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/4 pounds.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage). Remove from the heat., Meanwhile, in a stand mixer, beat the egg whites until stiff peaks form. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the mixing bowl. Add vanilla and salt. Beat on high speed just until candy loses its gloss and holds its shape, about 10 minutes. Stir in nuts and fruit., Drop by teaspoonfuls onto waxed paper. Store in airtight containers.
Nutrition Facts : Calories 289 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 56g carbohydrate (49g sugars, Fiber 1g fiber), Protein 4g protein.
DIVINITY, OLD FASHIONED CHRISTMAS CANDY
You MUST have a heavy duty stand mixer to make this. It is my absolute all time favorite Christmas candy. Please make sure your walnuts are very fresh. This is a delicate candy and any off taste in the nuts will ruin it. 3 c. sugar 1/2 c. light corn syrup 2/3 c. water 2 egg whites 1/8 tsp. salt 1 tsp. vanilla 1 c. chopped nuts Bring sugar, corn syrup, salt and water to a boil. Cook to hard ball stage, (250-265 F) wiping any crystals from side of pan from time to time. While syrup is boiling, beat egg whites until they form stiff peaks. Very slowly pour a thin stream of syrup into the stiff egg whites keeping mixer at med high speed for as long as possible, reducing speed to med as mixture thickens. Add Vanilla Continue beating until mixture is very thick and loses its gloss. Stir in nuts with spoon. Drop by spoonfuls on greased cookie sheet. Allow to cool completely at room temperature. Store at room temperature for up to 1 week. Can be refrigerated. I have never tried to freeze Divinity, it has never lasted long enough.
Provided by personalchef
Categories Low Protein
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Bring sugar, corn syrup, salt and water to a boil.
- Cook to hard ball stage, (250-265°F) wiping any crystals from side of pan from time to time. This will take about 10-15 minute.
- While syrup is boiling, beat egg whites until they form stiff peaks.
- Very slowly pour a thin stream of syrup into the stiff egg whites keeping mixer at med high speed for as long as possible, reducing speed to med as mixture thickens. Add Vanilla.
- Continue beating until mixture is very thick and loses its gloss. This will take quite a while, maybe 15 min, so be patient. Stir in nuts with spoon. Drop by spoonfuls on greased cookie sheet. Allow to cool completely at room temperature.
- Store at room temperature for up to 1 week. Can be refrigerated.
- I have never tried to freeze divinity, it has never lasted long enough.
Nutrition Facts : Calories 301.3, Fat 6.4, SaturatedFat 0.6, Sodium 42.6, Carbohydrate 62.3, Fiber 0.7, Sugar 54.1, Protein 2.1
CHRISTMAS DIVINITY
Make and share this Christmas Divinity recipe from Food.com.
Provided by Annacia
Categories Candy
Time 45m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Line a baking sheet with waxed paper.
- In a large heavy saucepan, combine the sugar, corn syrup, and water and bring to a boil over moderately high heat, stirring constantly with a wooden spoon to dissolve sugar (Avoid splashing mixture onto side of the pan).
- Boil for 3 minutes.
- If using a candy thermometer, carefully clip to side of pan, making sure the bulb is immersed but not touching the bottom of the pan.
- Cook over moderate heat, without stirring, to 260° on candy thermometer, hard-ball stage (15 to 18 minutes), or, use this cold water test - using a spoon, drop a small amount of hot mixture into very cold, not icy, water them dip your fingers into the water and form the mixture into a ball. Remove the ball from the water; it should not flatten but can be deformed by pressure.
- Remove pan from heat; remove the thermometer from saucepan.
- In a large bowl, with very clean beaters and an electric mixer on medium to high, beat the egg whites until stiff peaks form. Slowly pour hot syrup mixture in a fine stream over egg whites, beating with electric mixer on high for 3 minutes and scraping the side of the bowl occasionally.
- Add the vanilla.
- Continue beating with the electric mixer on high just until candy starts to lose its gloss and holds soft peaks (5 to 6 minutes), scraping the side of the bowl occasionally. Stir in cherries and nuts.
- Working quickly, drop by teaspoonfuls onto waxed paper.
- If the divinity becomes too stiff, beat in very hot water, a few drops at a time, until it is a softer consistency.
- Cool completely. To store, cover tightly.
- TIPS:.
- Choose a dry day. Because sugar absorbs moisture from the air, divinity may never set up if you try to make it on a humid day.
- Start with room temperature egg whites. They heat up to a greater volume than cold egg whites.
- Use a heavy-duty, freestanding electric mixer. Beating divinity puts a strain on a mixer's motor. Portable mixers and lightweight, freestanding mixers may not have heavy enough motors.
- Follow the recipe directions carefully. Timing is important. Adding the hot syrup too quickly or not beating the candy mixture long enough can cause divinity to fail. Overbeating the divinity will cause it to set up before you can drop it into individual pieces.
Nutrition Facts : Calories 73.1, Sodium 7, Carbohydrate 18.8, Sugar 15.6, Protein 0.2
EASY DIVINITY
Add something special to your holiday dessert platter with this Easy Divinity recipe. Just a few ingredients and some extended drying time create deliciously light, sweet, nougat-like candies. The best part is that you can customize your Easy Divinity candy recipe with a variety of ingredients, like nuts, candied fruit and even crushed peppermints. These confections are perfect for satisfying your family's collective sweet tooth, but they also make great holiday gifts or party favors! Gently place Easy Divinity candies in an airtight container with waxed paper between layers, and tie with a colorful ribbon for a festive favor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 16h45m
Yield 72
Number Of Ingredients 6
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.
Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Candy, Sodium 10 mg, Sugar 9 g, TransFat 0 g
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