Easy Strawberry Divinity Recipes

DIVINITY

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.

STRAWBERRY DIVINITY

Steps:

• 1. Lightly butter a 9-inch square pan. Combine sugar, syrup and water in a heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Bring to boil- cook to hard ball stage(252^). Meanwhile beat egg whites stiff, but not dry. Beat in jello,dry. When syrup reaches correct temperature pour a thin stream over egg whites, beating constantly,using mixer. When it gets too stiff for mixer, finish beating by hand. Add nuts. Turn into buttered pan. Cool till firm Cut into pieces.

NO FAIL JELL-O DIVINITY

Steps:

• Line 2 large baking sheets with waxed paper. Butter two large spoons and set aside.
• In a 3 quart saucepan, bring the sugar, corn syrup, water, and salt to a boil, stirring frequently to dissolve the sugar.
• Once at a boil, stop stirring and cook to 250F - hard ball stage. To do this, clip a candy thermometer to the side of the pot. This candy thermometer will beep when the correct temperature is reached. No fail :)
• While the mixture is coming up to temperature, whisk egg whites on high speed in a heavy duty mixer until very stiff peaks form.
• Whisk in the Jell-O until well blended.
• Once the syrup has reached 250F, remove from heat.
• Turn the mixer to medium-high and carefully and slowly pour the syrup into the egg white and Jell-O mixture. Like, so slowly, that this should take a good 2 minutes to pour it all in.
• Add the vanilla extract.
• Now it's time to let the mixer go to work. Continue beating until the mixture loses it's shine and holds it's shape when dropped from a spoon. You'll notice that it starts to look more and more sticky. This takes between 4 and 6 minutes usually.
• It's absolutely okay to stop the mixer and test the mixture. If you drop the candy and it looks like a puddle on your waxed paper, continue beating for another minute or two and try again. When it holds it shape you are good to go.
• At this time, mix in the nuts.
• Spoon out a heaping teaspoon or tablespoon of the mixture out a time and use the other spoon to scrape the candy off the spoon. MAKE SURE that your spoons are buttered or the candy will stick. You do NOT need to butter them more than once.
• Once all the candies have been dropped, let cool on the waxed paper.
• Let the candies set out for at least 4 hours, preferable overnight before storing in an airtight container. These candies also do quite well sitting out in the open - no stickiness :)

EASY STRAWBERRY DIVINITY

Steps:

• 1. Mix sugar, syrup and water in saucepan, cook to boiling point stirring constantly. Reduce heat, continue cooking, stirring occasionally until a few drops form a hard ball dropped in cold water(252 degrees on candy themometer). Meanwhile beat egg whites until they fluff up , add dry gelatin gradually beat until mixture holds a stiff peak. Pour syrup mixture into egg whites in a thin stream, beating constantly until candy begins to stiffen and looses its gloss, stir in nuts. Drop by spoonfull onto wax paper.

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.

MICROWAVE DIVINITY

Steps:

• Place egg whites in the bowl of a heavy-duty stand mixer; let stand at room temperature for 30 minutes., In a microwave-safe 2-qt. bowl, combine the sugar, water, corn syrup and salt. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Cook 6-8 minutes longer or until a candy thermometer reads 260°(hard-ball stage), stirring every 2 minutes. Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the bowl. Beat just until candy loses its gloss and holds its shape, 15-20 minutes. Immediately stir in pecans and vanilla. (Do not overmix, or candy will get stiff and crumbly.), Working quickly, drop by tablespoonfuls onto waxed paper. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.