Cherry Divinity Recipes

CHERRY DIVINITY

Steps:

• Place egg whites in the bowl of a large stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. baking pans with waxed paper., In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage)., Just before the temperature is reached, beat egg whites until foamy. Gradually beat in gelatin. Beat 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, about 5 minutes. Immediately stir in walnuts., Quickly drop by tablespoonfuls onto prepared pans. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.

GRANDMA'S DIVINITY

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.

CHERRY DIVINITY

Steps:

• Mix together the sugar, corn syrup and water.
• Boil to hard ball stage.
• Beat two egg whites and beat in the gelatin powder.
• Pour the hot syrup slowly over the beaten egg whites.
• Beat everything together.
• Add the chopped nuts and coconut.
• Pour into buttered pan.
• Cut into squares when cool.

OLD-FASHIONED DIVINITY CANDY

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.

CHERRY DIVINITY

Steps:

• Grease an 11 1/2 x 7 1/2 in baking dish.
• Mix sugar, syrup, and water in a 2 quart glass measure.
• Microwave uncovered on high, stirring twice, 15- 17 minutes until sypur reaches hard ball stage (260 on instant- read thermometer or forms a hard ball when a small amount is dropped into very cold water).
• Meanwhile, beat egg whites in med-size bowl with an electric mixer until soft peaks form when beaters are lifted.
• Gradually add gelatin, beating until whites are stiff and glossy.
• While beating, constantly pour the hot syrup into the egg-white mixture and continue beating until mixture is very thick.
• Stir in walnuts and vanilla.
• Spread into prepared dish.
• Let stand at room temperature until completely cool and set, about 4 hours or overnight.
• Cut into 1 inch squares.
• Store in airtight container in a cool dry place.