Divinity Soup Recipe By Tasty

EASY DIVINITY

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.

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.

DIVINITY SOUP RECIPE BY TASTY

Steps:

• Pour the broth into a large stock pot over low heat. Add star anise and allow to simmer slowly for 20 minutes.
• Then, pour enough olive oil in a wide-bottomed skillet to cover the surface and heat to medium. Once heated, add the first bunch of collard greens to the skillet and cook 2-3 minutes.
• Add a few squirts of liquid aminos into the skillet with the greens. Cook an additional 1-2 minutes on medium-high heat. Transfer the batch of cooked collards to the stock pot.
• Repeat steps 2 and 3 until all the collards and the kale have been cooked.
• Then, in the same skillet, heat 1 tbsp olive oil, add mushrooms, and cook until browned. Once browned, add to the stock pot.
• Once mixture is combined, add shirataki noodles. Stir to combine.
• Turn off the heat. Serve hot, garnishing with hemp seeds, avocado or scallions.