Divinity Candy Seafoam Sallye Recipes

DIVINTY CANDY (SEAFOAM) BY SALLYE

Steps:

• 1. Place sugar, syrup, water and salt in heavy saucepan (I use my large cast iron skillet) Stir until sugar dissolves, then quit stirring Cook at medium heat until mixture reaches 265-270 degrees on candy thermometer Do not stir but you can wipe the sides down back into the mixture
• 2. Meantime, while syrup mixture is cooking Beat egg white in chilled bowl until stiff and set aside
• 3. When syrup is ready, pour into beaten egg whites, stirring vigorously all the while with a clean wooden spoon Add vanilla and nuts while stirring Beat until mixture just begins to harden
• 4. Drop by tablespoons onto parchment paper Store in airtight container with parchment paper between layers.
• 5. NOTE: YOU MUST WORK QUICKLY FROM STEPS 3 TO 6 OR CANDY WILL HARDEN BEFORE YOU ARE READY.

DIVINITY CANDY (SEAFOAM) - SALLYE

Steps:

• 1. Place sugar, syrup, water and salt in heavy saucepan (I use my cast iron skillet) Bring to a boil over medium heat, stirring just until sugar dissolves. THEN QUIT STIRRING
• 2. Cook over medium heat until candy thermometer registers 265-270 degrees You can wipe down the sides of pan back into mixture but do not stir
• 3. In the meantime.... Beat egg whites until stiff in a large mixing bowl and set aside
• 4. When syrup mixture reaches correct temperature, immediately remove from heat Pour into egg whites, stirring vigorously all the while, Add vanilla and nuts Stir until mixture loses it glossiness and begins to harden NOTE: THIS IS A RECIPE WHERE YOU HAVE TO WORK QUICKLY AT THIS STAGE OR CANDY WILL GET TOO HARD BEFORE YOU KNOW IT
• 5. Drop by spoonfuls onto waxed or parchment paper Can be stored in airtight container with paper between layers

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.

DIVINITY

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.

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.