Foolproof Pastel Divinity Recipes

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:

• 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.

Steps:

• 1. Cook first mixture until it spins a thread. (Just above softball stage)
• 2. Pour hot mixture over stiffly beaten egg whites, beating constantly
• 3. Cook second mixture to hard ball stage; slowly add to egg mixture, beating constantly.
• 4. Continue beating until it holds a shape. Add nuts and vanilla. If too thick, add 1 Tablespoon of boiling water. Drop by teaspoon onto wax paper; swirl top. Work fast!
• 5. Note: I find this a lot easier to make when you have help. My daughter helps me when I make this candy.

Steps:

• Mix sugar, syrup and water.
• Cook over medium heat;stirring constantly until sugar dissolves.
• Continue to cook until it reaches hard ball stage.
• Beat egg whites until fluffy.
• Gradually add dry Jell-o until mixture holds a peak.
• Pour syrup into egg white mixture, beating constantly until candy holds its shape and loses gloss.
• Fold in nuts, coconut and vanilla extract.
• Pour into a 8 inch square that has been buttered.
• Let stand until firm.
• Cut in pieces with knife dipped in hot water.

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.