NEVER FAIL DIVINITY
I have tried every Christmas to make divinity, but it never would turn out. I thought that maybe I would try one more time. My friend gave me this recipe, and told me that it was really easy! So, I tried it tonight and it TURNED OUT (: I am so proud of myself. I hope that you all can make it and enjoy it as well.
Provided by Brenda Smith
Categories Candies
Time 25m
Number Of Ingredients 5
Steps:
- 1. Bring sugar, water, and salt to a rolling boil. Boil for only 2 minutes.
- 2. Place marshmallow cream in a larger bowl.
- 3. Pour hot mixture over cream and beat until mixture becomes dull.
- 4. Add pecans.
- 5. Drop by teaspoon onto wax paper. Let cool. Refrigerate.
MICROWAVE DIVINITY
Easy to make. Tastes like your grandma's divinity. No fail, you'll get it your first try; no more trying several times before it's perfect. Comes out perfectly the first time every time.
Provided by Crystal
Categories Desserts Candy Recipes Divinity Recipes
Time 33m
Yield 24
Number Of Ingredients 5
Steps:
- Mix sugar, corn syrup, and water together in a microwave-safe bowl.
- Cook sugar mixture in the microwave until mixture is 250 degrees F (120 degrees C), or until a small amount of sugar mixture dropped into cold water forms a rigid ball, 3 minutes.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Stir sugar mixture into egg whites until no longer glossy, about 7 minutes. Stir in vanilla extract.
- Drop candy by teaspoonfuls onto a sheet of waxed paper. Let stand until cooled, 15 minutes.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 20.2 g, Protein 0.3 g, Sodium 7.6 mg, Sugar 17.9 g
DIVINITY
These scrumptious swirled confections are wonderful for gift-giving or adding to a plate of homemade candies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 12h55m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg
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
NEVER FAIL DIVINITY
Make and share this Never Fail Divinity recipe from Food.com.
Provided by mandabears
Categories Candy
Time 16m
Yield 1 pound
Number Of Ingredients 6
Steps:
- Pour marshmallow cream into large bowl.
- In a large saucepan cook sugar, salt and water to soft ball stage.
- Pour hot mixture over marshmallow cream.
- Stir until slightly stiff and peaks start to form.
- Add vanilla and pecans.
- Mix well.
- Pour into a 8x8 greased pan or drop by spoonfuls onto wax paper.
Nutrition Facts : Calories 2953.4, Fat 79, SaturatedFat 6.8, Sodium 1329.7, Carbohydrate 572.6, Fiber 10.7, Sugar 497.1, Protein 11.6
NO FAIL DIVINITY
Make and share this No Fail Divinity recipe from Food.com.
Provided by Patricia Bradford
Categories Candy
Time 40m
Yield 14 serving(s)
Number Of Ingredients 6
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.
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- In a 3 quart saucepan, bring the sugar, corn syrup, water, and salt to a boil, stirring frequently to dissolve the sugar.
- Once at a boil, stop stirring and cook to 250F - hard ball stage. To do this, clip a candy thermometer to the side of the pot. This candy thermometer will beep when the correct temperature is reached. No fail :)
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- Meanwhile, in a heavy 2-quart saucepan, stir together sugar, corn syrup, and water. Cook and stir over medium heat until mixture comes to boiling. Clip a candy thermometer to the side of the pan. Cook mixture, without stirring, to 234 degrees F (soft-ball stage).
- In a large mixing bowl, beat egg whites with a sturdy free-standing electric mixer on medium speed until stiff peaks form (tips stand straight). Gradually pour about half of hot syrup in a thin stream over whites, beating on high for about 3 minutes, scraping sides of bowl occasionally.
- Meanwhile, cook remaining syrup to 260 degrees F (hard-ball stage). Gradually pour remaining syrup in a thin stream over whites, beating on high speed for 5 to 6 minutes or until candy just starts to lose its gloss. Beat in vanilla. Drop a spoonful of candy mixture onto waxed paper. If it stays mounded, it's been beaten enough. If not, continue beating until the mixture mounds. Immediately stir in chopped nuts, if you like.
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