OLD-FASHIONED DIVINITY CANDY
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
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 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
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
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
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)
Provided by á-3209
Number Of Ingredients 18
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
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
Provided by Trisha Yearwood
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 18
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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CHOCOLATE MINT DIVINITY | BETTER HOMES & GARDENS
From bhg.com
4/5 (53)Total Time 45 minsServings 81Calories 62 per serving
- Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; line with chocolate bars. Set pan aside.
- In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium heat, without stirring, to 260 degree F, hard-ball stage. Mixture should boil at moderate, steady rate over entire surface. Reaching hard-ball stage should take about 15 minutes.
- Remove pan from heat; remove thermometer. In a large mixer bowl, immediately beat egg whites with a sturdy, freestanding electric mixer until stiff peaks form (tips stand straight).
- Gradually pour hot mixture in a thin stream (slightly less than 1/8-inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.) Add unsweetened chocolate and peppermint extract. Continue beating on high speed, scraping bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.
OLD-FASHIONED DIVINITY CANDY RECIPE - NO. 2 PENCIL
From number-2-pencil.com
5/5 (12)Total Time 40 minsCategory DessertCalories 137 per serving
- 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.
- While the syrup mixture is heating, beat egg whites in a stand mixer until stiff peaks form. Once syrup has reached 250 degrees, slowly and carefully stream mixture into egg whites while mixer is still beating. You should be streaming for about 2 minutes. Add vanilla extract.
- Let mix on medium speed for another 15-20 minutes, or until mixture is no longer shiny. If mixer and divinity mixture are still hot, turn off mixer and let rest 2-3 minutes every five minutes to give the mixture a chance to cool.
- Divinity is ready when the mixture is no longer shiny and holds its shape when spooned onto wax paper. The mixture should not spread. Test a spoonful, and if it spreads, continue mixing.
CHOCOLATE SWIRL DIVINITY RECIPE | LAND O’LAKES
From landolakes.com
5/5 (4)Category Candy, DessertServings 36Calories 130 per serving
- Combine sugar, corn syrup, water and salt in 2-quart saucepan. Cook over low heat, stirring constantly, 5-8 minutes or until sugar is dissolved. Continue cooking, without stirring, 30-60 minutes or until candy thermometer reaches 260°F or small amount of mixture dropped into ice water forms a hard ball.
- Beat egg whites in bowl at high speed until stiff peaks form. Beat at medium speed while slowly pouring thin stream of hot syrup into egg whites. Beat at high speed, scraping bowl often, 4-6 minutes or until mixture loses gloss and starts to hold shape. Stir in vanilla and chocolate chips just until chocolate melts and forms swirls.
DIVINITY CANDY RECIPE (4 INGREDIENTS!) - I HEART NAPTIME
From iheartnaptime.net
5/5 (3)Total Time 1 hr 20 minsCategory DessertCalories 97 per serving
- Line 2 baking sheets with wax or parchment paper. Place 2 smaller spoons and a knife on top (so it’s all ready to go) or grab a medium cookie scoop if you have one. Set aside near by.
- In a large bowl of an electric mixer, add the egg whites and vanilla. Add the beater attachment and plug in the mixer so it’s ready to go.
- In a large sauce pan, combine the sugar, karo syrup and water over medium heat. Bring to a boil and stir constantly so it doesn’t burn. If the sugar starts to come up on the edges, use a pastry brush dipped in hot water to wipe it down. Clip a candy thermometer to the pan.
- While the mixture is boiling, start whipping the egg whites with vanilla in the mixing bowl. Beat until a stiff peak forms. Leave the beaters on as we’ll add the sugar mixture into this bowl.
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