Peppermint Divinity Recipes

Steps:

• Prep Time: 30 minutes Total Time: 1 hour Tools: Electric mixer Sauce pan Candy thermometer Wax paper Ziploc® Container Directions 1. Beat egg whites with an electric mixer to form very stiff peaks. 2. In a sauce pan stir sugar, corn syrup, vanilla, and water together until sugar is dissolved. 3. Using a candy thermometer to measure the temperature, bring sugar mixture to a boil to achieve hard ball stage (290 degrees F.). 4. Slowly pour sugar mixture into egg whites while beating with electric mixer. 5. Beat combined mixture for about 5 minutes until stiff. (Mixture should hold its shape when dropped by a spoon onto wax paper. If mixture becomes too stiff, add a tiny bit of hot water.) 6. Using a tablespoon, drop mixture onto wax paper and sprinkle with crushed peppermint. 7. Store candy in layers, between wax paper, in an airtight Ziploc® Container and refrigerate if you have high humidity.

Steps:

• Oil a 9x9 inch pan and a spoon and set aside.
• Combine the sugar and corn syrup in a medium saucepan with 3/4 cup water and cook over medium heat until the mixture reaches 260 degrees on a candy thermometer, about 20 minutes.
• Beat the egg whites to stiff peaks in a large bowl using an electric mixer set on medium-high speed.
• Reduce speed to medium and slowly pour the sugar mixture into the egg whites.
• Add the peppermint and continue to beat until the mixture is very thick and fluffy, about 12 minutes.
• Immediately transfer to the prepared pan and smooth using the back of teh oiled spoon.
• Dot the Divinity surface with red food coloring and drag a skewer through to create a marbled effect.
• Let stand at room temperature until firm, about 2 hours. Slice into 1-inch squares.

Steps:

• In a large (about 1 gallon) pot mix together the sugar, salt, water and corn syrup.
• Cook to a boil and 250 degrees or hard ball stage. You can stir as it somes to a boil of just once in awhile as it comes to a boil. I've never had a problem doing it either way.
• While this mixture is boiling beat the egg whites to stiff peaks in your mixer.
• When your boiling sugar mixture is ready very very slowly pour and mix it into the egg mixture in a slow stream on medium speed until it is all inches.
• Let this mix for two mintues and then bring the speed down to slow and add it the extract and food coloring.
• Continue mixing and a medium high speed until the candy starts to lose it's gloss and thicken up.
• Turn off mixer and drop spoonfuls onto wax paper or a greased surface.

Steps:

• Step 1 Stir together sugar, corn syrup, water, and salt in a heavy, 2-quart saucepan; attach a candy thermometer to side of pan. Place pan over medium-high, and cook, gently stirring occasionally with a wooden spoon, until sugar dissolves and mixture boils. Once sugar syrup is clear and thickened, cook, undisturbed, until thermometer reaches 255°F (hard-ball stage), about 6 to 8 minutes. Remove from heat. Step 2 Place egg whites in bowl of a stand mixer fitted with a whisk attachment. Beat egg whites on medium speed until foamy. Increase speed to high, and beat until egg whites are thick and stiff and able to hold a soft peak. Step 3 With mixer running on low speed, carefully pour hot syrup down side of bowl into beaten egg whites, pouring slowly and steadily. Use only the syrup that pours easily out of pan into bowl (no need to scrape pan). (Expect steam and the aroma of egg whites cooking in the syrup's heat.) Step 4 Increase speed to high, and continue beating until syrup is well incorporated into egg whites. Stop just long enough to scrape down sides of bowl, and add vanilla. Continue beating on high speed until the mixture begins to lose its gloss and shine and is thick enough to hold its shape rather than pool into a puddle, 6 to 10 minutes. Step 5 Add 1⁄2 cup chopped peppermint candy, and beat on medium speed just until evenly combined. Remove bowl from mixer, and use 2 spoons to quickly scoop out small balls of candy (about 1 tablespoon each), placing them on prepared baking sheets; don't allow candies to touch. Step 6 Garnish candies quickly with remaining 1⁄4 cup chopped peppermint. Let divinity cool, undisturbed, until set with a matte finish, 1 to 2 hours. Step 7 Carefully transfer candies to an airtight container or candy tin, placing parchment paper or wax paper between layers and handling candies gently.

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.