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
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
CHERYL'S LEMON CHESS PIE
A true Southern favorite, this is a wonderful chess pie with the tart taste of lemon. My great grandmother gave me this recipe and I make it every year for the holidays. This pie must be refrigerated.
Provided by Cheryl
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 3h40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Let pie crust come to room temperature for 10 minutes.
- Unroll crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust; do not press too hard. Gently transfer crust into a 9x5/8-inch glass deep-dish pie plate. Make sure the crust is sitting flat on the bottom of the plate. Gently form the sides and pinch the top edge to form the crust; do not stretch. Place in a refrigerator.
- Beat eggs and lemon juice with an electric mixer until fluffy. Mix sugar and butter together in another bowl until creamy. Add to egg mixture and beat until mixed, for 1 minute. Add milk, flour, corn muffin mix, and salt; beat until just blended. Pour into the prepared pie crust.
- Bake in the preheated oven until center is slightly browned, set, and does not wiggle, 50 to 60 minutes. Place on a wire rack until completely cool, 20 to 30 minutes. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 53.3 g, Cholesterol 112 mg, Fat 18.1 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 223 mg, Sugar 41 g
DIVINE DIVINITY
Provided by Food Network
Categories dessert
Time 1h30m
Yield 25 to 30 squares
Number Of Ingredients 5
Steps:
- In a small heavy-bottomed pot dissolve the sugar in the corn syrup and water. Bring to a boil. Boil to thread stage (the candy thermometer should read between 223 to 234 degrees F). Brush down the inner wall of the pot with a heat-proof pastry brush and a small amount of water to prevent crystal formation.
- In the meantime beat egg whites with mixer and whisk attachment until they hold stiff but not dry peaks. Pour 2/3 of the boiled syrup mixture in a thin stream over the beaten egg whites, whisking all the time on high speed. Put the remaining mixture back on the heat and cook to soft ball stage (the candy thermometer should read between 234 to 240 degrees F). Whisk into the egg white mixture with the mixer on high speed. Add extract. Continue whisking until mixture forms stiff peaks.
- Pour into a buttered 9 by 13-inch pan. Let cool and cut. Store in an airtight container for chewier divinity or leave uncovered for a crispier texture.
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.
More about "divinity nut pie recipes"
DIVINITY CANDY RECIPE (SO EASY!) | GRACE AND GOOD …
From graceandgoodeats.com
DIVINITY RECIPE - PREPPY KITCHEN
From preppykitchen.com
THE BEST DIVINITY CANDY RECIPE - MOM ON TIMEOUT
From momontimeout.com
OLD-FASHIONED DIVINITY CANDY RECIPE - NO. 2 PENCIL
From number-2-pencil.com
DIVINITY CANDY RECIPE- SHUGARY SWEETS
From shugarysweets.com
OLD-FASHIONED DIVINITY CANDY RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
DIVINITY NUT PIE RECIPE - RECIPETIPS.COM
From recipetips.com
MRS. FLOYD'S DIVINITY RECIPE - SOUTHERN LIVING
From southernliving.com
DIVINITY NUT PIE - RECIPE - COOKS.COM
From cooks.com
TROY'S DIVINITY NUT PIE - RECIPE - COOKS.COM
From cooks.com
IRENE’S DIVINITY PIE RECIPE – THESMARTCOOKIECOOK
From thesmartcookiecook.com
DIVINITY NUT PIE - RECIPESRUN
From recipesrun.com
DIVINITY NUT PIE - COOKTHISMEAL.COM
From cookthismeal.com
DIVINITY NUT PIE - EASY COOK FIND
From easycookfind.com
JELLO DIVINITY - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
DIVINITY PIE - RECIPE - COOKS.COM
From cooks.com
DIVINITY NUT PIE RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
You'll also love