Divinity Soup Recipe By Tasty

PERFECT DIVINITY

Steps:

• In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
• Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
• Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
• When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
• Add vanilla and beat until candy holds its shape, 4-5 minutes.
• Stir in the chopped nuts or cherries, if desired.
• Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.
• Let cool.

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.