Divinity Icing Recipes

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EASY DIVINITY



Easy Divinity image

Add something special to your holiday dessert platter with this Easy Divinity recipe. Just a few ingredients and some extended drying time create deliciously light, sweet, nougat-like candies. The best part is that you can customize your Easy Divinity candy recipe with a variety of ingredients, like nuts, candied fruit and even crushed peppermints. These confections are perfect for satisfying your family's collective sweet tooth, but they also make great holiday gifts or party favors! Gently place Easy Divinity candies in an airtight container with waxed paper between layers, and tie with a colorful ribbon for a festive favor.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 16h45m

Yield 72

Number Of Ingredients 6

1 box Betty Crocker™ Home Style Fluffy White Frosting Mix
1/3 cup light corn syrup
1 teaspoon vanilla
1/2 cup boiling water
1 box (16 oz) powdered sugar (4 cups)
1 cup chopped nuts

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.

Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Candy, Sodium 10 mg, Sugar 9 g, TransFat 0 g

DIVINITY ICING



Divinity Icing image

This recipe has been in our family for several years. It is also known as Seven Minute Frosting or Sea Foam Icing. It is an ideal frosting for Caramel, White, Yellow or Devil's Food layer cakes.

Provided by Bryson Hatfield

Categories     Other Sauces

Number Of Ingredients 6

2 c sugar
1/4 tsp cream of tartar
2/3 c water
1 tsp vanilla
6 large marshmallows
2 egg whites

Steps:

  • 1. Cook sugar, cream of tartar and water over medium heat to soft ball stage. Remove from heat and stir in marshmallows.
  • 2. Beat egg whites until stiff and pour in marshmallow mixture, while continuing to beat.
  • 3. Add vanilla and beat until thick enough to spread on cake.

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.

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.

DIVINITY FROSTING



Divinity Frosting image

I found this recipe in Southern Living Magazine. When growing up I remember my parents making divinity together. I always liked eating the divinity before it got hard, so a frosting is the next best thing to that.

Provided by Shirley King

Categories     Dessert

Time 20m

Yield 4 1/2 cups

Number Of Ingredients 6

1 (7 1/4 ounce) package home-style fluffy white frosting mix
1/2 cup boiling water
1/3 cup light corn syrup
2 teaspoons vanilla extract
1 (16 ounce) package powdered sugar
1 1/2 cups chopped pecans, toasted

Steps:

  • Place first 4 ingredients in a 4-quart mixing bowl.
  • Beat at low speed with a heavy-duty electric mixer 1 minute or until mixture is blended.
  • Beat mixture at high speed 3 to 5 minutes or until stiff peaks form.
  • Gradually add powdered sugar, beating at low speed until blended.
  • Stir in toasted pecans.
  • Spread Divinity Frosting immediately on cake.

Nutrition Facts : Calories 889.6, Fat 26.3, SaturatedFat 2.3, Sodium 124.3, Carbohydrate 168.4, Fiber 3.5, Sugar 107.1, Protein 4.4

DIVINITY



Divinity image

These scrumptious swirled confections are wonderful for gift-giving or adding to a plate of homemade candies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 12h55m

Yield 4

Number Of Ingredients 6

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup coarsely chopped nuts

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.

Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg

EASY DIVINITY RECIPE



Easy Divinity Recipe image

You'll be surprised at how easy this divinity is to make. Recipes that require a candy thermometer can often be intimidating, but this divinity was pretty simple to make. Just follow the directions and you'll have a creamy delicious divinity that melts in your mouth.

Provided by Momma Cyd

Categories     Dessert

Time 25m

Number Of Ingredients 6

2⅔ cups sugar
⅔ cup corn syrup
½ cup water
2 egg whites
1 teaspoon vanilla
⅔ cup chopped pecans

Steps:

  • Line a cookie sheet with waxed paper or parchment paper.
  • In a 2 quart saucepan, heat the sugar, corn syrup, and water over low heat until sugar is dissolved. Stir constantly. You'll want to heat this mixture to 260 F on a candy thermometer.
  • Before the candy reaches 260, start beating the egg whites in a stand mixer on high speed until stiff peaks begin to form.
  • When the sugar mixture reaches 260 F, slowly pour it into the beaten egg whites. Beat the mixture on high speed.
  • Beat until the mixture is no longer glossy and holds it's shape. This could take about 8 minutes.
  • Fold in vanilla and nuts.
  • Spray 2 spoons with non stick cooking spray. Using these spoons drop by tablespoonfuls onto the lined cookie sheets.
  • Work quickly as the divinity sets up fast.
  • Let set for about 1 hour.
  • Store in an airtight container.

Nutrition Facts : Calories 108 kcal, Carbohydrate 24 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 2 g, ServingSize 1 serving

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