Easy Divinity 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:

• 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:

• Place egg whites in the bowl of a heavy-duty stand mixer; let stand at room temperature for 30 minutes., In a microwave-safe 2-qt. bowl, combine the sugar, water, corn syrup and salt. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Cook 6-8 minutes longer or until a candy thermometer reads 260°(hard-ball stage), stirring every 2 minutes. Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the bowl. Beat just until candy loses its gloss and holds its shape, 15-20 minutes. Immediately stir in pecans and vanilla. (Do not overmix, or candy will get stiff and crumbly.), Working quickly, drop by tablespoonfuls onto waxed paper. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.

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.

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:

• Preheat the oven to 325 degrees Fahrenheit.
• Toast the walnuts on a baking sheet in the preheated oven for 8 to 10 minutes. Cool to room temperature.
• Process the walnuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds.
• Heat the granulated sugar, water and corn syrup in a 3-quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil. Continue to boil, stirring often, until the temperature of the syrup reaches 250 degrees Fahrenheit, about 5 minutes.
• As soon as the syrup begins boiling, place the egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 4 minutes. Change the mixer speed to medium. Carefully and slowly pour the 250 degree Fahrenheit syrup into the whisked egg whites and continue to whisk on medium until the meringue is very thick, about 4 minutes. Remove the bowl from the mixer. Working quickly, use a rubber spatula to fold the walnuts and then the chocolate morsels into the meringue creating a variegated mixture. Divide the mixture into 24 large heaping tablespoons onto a two large pieces of waxed paper, using a finger to push the mixture off the spoon onto the wax paper. Allow to cool to room temperature for about an hour before storing in a tightly sealed plastic 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:

• 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:

• Line a cookie sheet with waxed paper or parchment paper.
• In a 2 quart saucepan, heat the sugar, corn syrup, and water over low heat until sugar is dissolved. Stir constantly. You'll want to heat this mixture to 260 F on a candy thermometer.
• Before the candy reaches 260, start beating the egg whites in a stand mixer on high speed until stiff peaks begin to form.
• When the sugar mixture reaches 260 F, slowly pour it into the beaten egg whites. Beat the mixture on high speed.
• Beat until the mixture is no longer glossy and holds it's shape. This could take about 8 minutes.
• Fold in vanilla and nuts.
• Spray 2 spoons with non stick cooking spray. Using these spoons drop by tablespoonfuls onto the lined cookie sheets.
• Work quickly as the divinity sets up fast.
• Let set for about 1 hour.
• Store in an airtight container.