Chocolate Divinity Recipes

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OLD-FASHIONED DIVINITY CANDY



Old-Fashioned Divinity Candy image

This is a soft white candy made with light corn syrup.

Provided by Lisa H.

Categories     Desserts     Candy Recipes     Divinity Recipes

Time 50m

Yield 18

Number Of Ingredients 6

2 cups white sugar
½ cup light corn syrup
½ cup hot water
¼ teaspoon salt
2 egg whites
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 114.3 calories, Carbohydrate 29.3 g, Protein 0.4 g, Sodium 44.3 mg, Sugar 24.7 g

EASY DIVINITY



Easy Divinity image

Easy Divinity is a marshmallowy textured homemade candy filled with pecans and made with just a few ingredients.

Provided by Amanda Rettke--iambaker.net

Categories     Dessert

Time 1h40m

Number Of Ingredients 6

2⅔ cups (533 g) granulated sugar
⅔ cup (227 g) corn syrup
½ cup (118 g) water
2 large egg whites, (room temperature)
½ teaspoon vanilla extract
½ cup (105 g) pecans, (finely chopped)

Steps:

  • Line a baking sheet with a sheet of parchment paper. Set aside.
  • In a saucepan, combine the sugar, corn syrup, and water. Heat over low heat until a candy thermometer reaches 260°F.
  • When the sugar mixture is close to 260°F, beat the egg whites in the bowl of a stand mixer on high speed. Beat until stiff peaks form.
  • Slowly pour the heated sugar mixture into the bowl of beaten egg whites. Set the mixer on high speed and beat until the mixture holds its shape (15-20 minutes).
  • Fold in the vanilla and finely chopped pecans. Spray 2 spoons with nonstick cooking spray. Use one spoon to push the candy off the other spoon onto the lined baking sheet.
  • Let the divinity set for about an hour before serving.

Nutrition Facts : Calories 226 kcal, ServingSize 1 serving

DIVINITY



Divinity image

White divinity which I used to call divinity fudge. Absolutely divine! Store in an airtight container.

Provided by Cathy

Categories     Desserts     Candy Recipes     Divinity Recipes

Yield 48

Number Of Ingredients 6

2 ⅔ cups white sugar
⅔ cup light corn syrup
½ cup water
2 egg whites
1 teaspoon vanilla extract
⅔ cup chopped walnuts

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.

Nutrition Facts : Calories 67.4 calories, Carbohydrate 14.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 5.2 mg, Sugar 12.4 g

CHOCOLATE CAKE WITH DIVINITY ICING RECIPE - (4.3/5)



Chocolate Cake with Divinity Icing Recipe - (4.3/5) image

Provided by á-3209

Number Of Ingredients 18

2 1/4 cups sugar
4 ounces (4 squares) unsweetened chocolate
1 1/2 teaspoons vanilla extract
Nonstick cooking spray, for greasing cake pans
3 cups cake flour, sifted
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup (2 sticks) butter, room temperature
4 large eggs, room temperature
3/4 cup whole milk
Divinity Icing, recipe follows
3 large egg whites, room temperature
Pinch salt
3 cups sugar
3 tablespoons white corn syrup
3/4 teaspoon white vinegar
1/3 cup mini marshmallows (about 30)
1 1/2 teaspoons vanilla extract

Steps:

  • In a small saucepan, combine 1 cup water, 1/2 cup of the sugar, the chocolate and the vanilla. Heat over medium heat, stirring constantly, until melted. Set aside to cool. Preheat the oven to 350°F. Prepare three 9-inch round cake pans: spray the bottom and sides of each pan with cooking spray; line the pans with parchment paper; then spray again with cooking spray. Sift together the flour, baking powder and salt. In a stand mixer, cream the butter and the remaining 1 3/4 cups sugar until smooth. Add the eggs, one at a time, beating after each addition. Add the cooled chocolate mixture and beat until smooth. Add the sifted flour mixture alternately with the milk, starting with a third of the flour, then adding half the milk, and ending with the flour. Stir only enough after each addition to blend the ingredients. Pour the batter evenly into the cake pans and bake for 35 minutes, or until done. Judge doneness by appearance; layers will begin to pull away from the sides or by inserting a toothpick into the center of a layer. The toothpick should come out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto racks. Remove the paper and allow to cool completely before frosting. Spread the Divinity Icing between the layers and all over the top and sides of the cake. Divinity Icing: Pour the egg whites and salt into a stand mixer fitted with a whip attachment. Beat the egg whites until smooth but not stiff; they should not form stiff peaks. In a large saucepan, mix the sugar, 3/4 cup water, corn syrup and vinegar. Stir until the sugar dissolves, then heat the mixture until it reaches the hard ball stage (265°F on a candy thermometer), about 12 minutes. When done, the syrup will spin a long thread when poured off the edge of a spoon. Remove the syrup from the heat and stir in the mini marshmallows. The mixture will be foamy. With the mixer running at high speed, stream the syrup into the egg whites. Beat well, and then beat in the vanilla.

ALMIGHTY CHOCOLATE DIVINITY



Almighty Chocolate Divinity image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 2 dozen

Number Of Ingredients 6

1 cup walnuts
3 cups granulated sugar
1/2 cup water
1/3 cup light corn syrup
2 large egg whites
8 ounces chocolate mini morsels

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.

CHOCOLATE CAKE WITH DIVINITY ICING



Chocolate Cake with Divinity Icing image

Provided by Trisha Yearwood

Categories     dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 18

2 1/4 cups sugar
4 ounces (4 squares) unsweetened chocolate
1 1/2 teaspoons vanilla extract
Nonstick cooking spray, for greasing cake pans
3 cups cake flour, sifted
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup (2 sticks) butter, room temperature
4 large eggs, room temperature
3/4 cup whole milk
Divinity Icing, recipe follows
3 large egg whites, room temperature
Pinch salt
3 cups sugar
3 tablespoons white corn syrup
3/4 teaspoon white vinegar
1/3 cup mini marshmallows (about 30)
1 1/2 teaspoons vanilla extract

Steps:

  • In a small saucepan, combine 1 cup water, 1/2 cup of the sugar, the chocolate and the vanilla. Heat over medium heat, stirring constantly, until melted. Set aside to cool.
  • Preheat the oven to 350 degrees F.
  • Prepare three 9-inch round cake pans: spray the bottom and sides of each pan with cooking spray; line the pans with parchment paper; then spray again with cooking spray.
  • Sift together the flour, baking powder and salt. In a stand mixer, cream the butter and the remaining 1 3/4 cups sugar until smooth. Add the eggs, one at a time, beating after each addition. Add the cooled chocolate mixture and beat until smooth. Add the sifted flour mixture alternately with the milk, starting with a third of the flour, then adding half the milk, and ending with the flour. Stir only enough after each addition to blend the ingredients. Pour the batter evenly into the cake pans and bake for 35 minutes, or until done. Judge doneness by appearancelayers will begin to pull away from the sidesor by inserting a toothpick into the center of a layer. The toothpick should come out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto racks. Remove the paper and allow to cool completely before frosting. Spread the Divinity Icing between the layers and all over the top and sides of the cake.
  • Pour the egg whites and salt into a stand mixer fitted with a whip attachment. Beat the egg whites until smooth but not stiff; they should not form stiff peaks.
  • In a large saucepan, mix the sugar, 3/4 cup water, corn syrup and vinegar. Stir until the sugar dissolves, then heat the mixture until it reaches the hard ball stage (265 degrees F on a candy thermometer), about 12 minutes. When done, the syrup will spin a long thread when poured off the edge of a spoon. Remove the syrup from the heat and stir in the mini marshmallows. The mixture will be foamy. With the mixer running at high speed, stream the syrup into the egg whites. Beat well, and then beat in the vanilla.

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2011-06-14 This milk chocolate-flavored divinity candy recipe is spread with additional chocolate and sprinkled with crushed peppermint candies. Leave a few out for Santa and his elves! Source: Better Homes and Gardens . Save Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Chocolate Mint Divinity . Recipe …
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  • Line 3 baking sheets with wax paper and set aside. In a 3.5 quart saucepan fitted with a candy thermometer, whisk together sugar, corn syrup and water. Heat over medium heat until sugar has dissolved, stirring occasionally. Increase heat to high and stop stirring. Continue cooking until candy thermometer reads 250 degrees F.
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