Divinity Squares Recipes

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DIVINITY SQUARES



Divinity Squares image

Make and share this Divinity Squares recipe from Food.com.

Provided by ElizaJ

Categories     Dessert

Time 25m

Yield 16-20 squares, 16 serving(s)

Number Of Ingredients 10

1/2 cup all-purpose flour
3/4 cup Rice Krispies
1/4 teaspoon baking soda
1/3 cup brown sugar
1/3 cup margarine or 1/3 cup butter
14 ounces condensed milk (one 395g can)
1/4 cup margarine or 1/4 cup butter
1/2 cup brown sugar
1/2 cup semi-sweet chocolate chips
1 1/4 cups Rice Krispies

Steps:

  • Base: mix base ingredients, press into greased 8" pan and bake at 350°F for 10 minutes.
  • Filling: ingredients into pot, over low heat boil 5 minutes, stir constantly, pour over baked base.
  • Topping: melt chocolate chips & stir in cereal until well coated. Spread on top of caramel filling. Chill to set.

Nutrition Facts : Calories 240, Fat 10.6, SaturatedFat 3.5, Cholesterol 9, Sodium 169.1, Carbohydrate 34.9, Fiber 0.4, Sugar 28.6, Protein 3

OLD-FASHIONED DIVINITY CANDY



Old-Fashioned Divinity Candy image

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

2 cups white sugar
½ cup light corn syrup
½ cup hot water
¼ teaspoon salt
2 egg whites
1 teaspoon vanilla extract

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

DIVINITY



Divinity image

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

2 ⅔ cups white sugar
⅔ cup light corn syrup
½ cup water
2 egg whites
1 teaspoon vanilla extract
⅔ cup chopped walnuts

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

GRANDMA'S DIVINITY



Grandma's Divinity image

Every Christmas my grandmother and I made divinity, just the two of us. I still make it every year. -Anne Clayborne, Walland, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 pounds (60 pieces).

Number Of Ingredients 6

2 large egg whites
3 cups sugar
2/3 cup water
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans

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.

Nutrition Facts : Calories 61 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.

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

JEWELED DIVINITY



Jeweled Divinity image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h30m

Yield 24 candies

Number Of Ingredients 6

Butter, for the pan
2 1/2 cups granulated sugar
3/4 cup light corn syrup
2 large egg whites
1 tablespoon vanilla extract
1 1/2 cups gummy candies, such as Dots or Jujubes

Steps:

  • Butter a straight-sided 8-inch square cake pan and set aside. Line with a single sheet of parchment paper.
  • Attach a candy thermometer to the side of a saucepan. Add the sugar, corn syrup and 1/4 cup water to the pan and bring to boil, stirring until the sugar has just dissolved. Continue to cook until the syrup reaches 255 to 260 degrees F on the candy thermometer.
  • Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form.
  • When the syrup reaches temperature, slowly (and carefully) drizzle it into the egg whites with the mixer on high. Once the syrup is fully added, pour in the vanilla and continue to beat until the mixture is no longer glossy and holds its shape, 7 to 8 minutes.
  • Remove the bowl from the stand mixer and, moving quickly, fold 1 cup of the gummy candies into the mixing bowl using a wooden spoon. Transfer the mix to the prepared pan and do your best to spread into an even layer--it will be very sticky. Sprinkle the remaining candies over the top, lightly pressing them in to ensure they stay.
  • Allow the divinity to cool completely, about 1 hour. Cut into 1 1/2-inch squares and store in an airtight container.

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